Sprouts Salad

Ingredients (Serves 2–3)

• 1 cup mixed sprouts (mung bean, chickpea, or your favorite) – boiled or raw as preferred;

• ½ cup cucumber, finely chopped;

• ½ cup tomatoes, diced;

• ¼ cup red onion, finely chopped;

• ¼ cup bell pepper (any color), chopped

• 2 tbsp fresh coriander or parsley, chopped;

• 1 tbsp lemon juice;

• 1 tbsp extra virgin olive oil;

• ½ tsp black salt or regular salt;

• ½ tsp black pepper;

• ½ tsp chili flakes (optional);

• Garnish: roasted garlic slices or sesame seeds.

Instructions

Step 1: Prep the Sprouts

1. If using raw sprouts, rinse thoroughly and let them sprout naturally for 24–48 hours.

2. For a softer texture, steam or lightly boil them for 2–3 minutes, then cool.

Step 2: Chop & Mix

1. In a large mixing bowl, add sprouts, cucumber, tomatoes, onions, and bell peppers.

2. Sprinkle in fresh coriander or parsley.

Step 3: Dress It Up

1. In a small bowl, whisk together lemon juice, olive oil, salt, pepper, and chili flakes.

2. Pour the dressing over the salad and toss gently to coat evenly.

Step 4: Garnish & Serve

1. Garnish with roasted garlic slices or sesame seeds for added crunch.

2. Serve immediately for maximum freshness.

Health & Flavor Tips

• Protein Boost: Mix different sprouts like mung bean, lentil, and chickpea for a complete protein profile.

• Flavor Punch: Add a dash of chaat masala or balsamic vinegar for a unique twist.

• Meal Prep Friendly: Store chopped veggies and sprouts separately; mix only before serving to keep it fresh.

• Weight Loss Friendly: Low in calories, high in fiber, and naturally filling — perfect for a light dinner or lunch.