Mixed Sprouts Salad Recipe

Cooking Directions

• STEP 1.Start by sprouting the lentils and beans. Rinse them well and soak overnight. Drain the water and keep them covered in a clean cloth for a day until they sprout.
• STEP 2.In a large bowl, combine the sprouts with chopped cucumber, tomatoes, onions, and bell peppers.
• STEP 3.Prepare the dressing by whisking together lemon juice, olive oil, salt, pepper, and any other desired seasonings.
• STEP 4.Pour the dressing over the salad and toss well to coat all the ingredients.
• STEP 5.Garnish with fresh coriander leaves and serve chilled.

Cooking Tips

• You can use a mix of sprouted lentils like mung beans, chickpeas, and black-eyed peas for variety.
• To enhance the flavor, you can add some roasted cumin powder or chaat masala to the dressing.
• For added crunch, you can sprinkle some roasted peanuts or sunflower seeds on top of the salad.

Storage and Serving

• This salad is best served fresh and chilled.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• You can enjoy this salad as a light meal on its own or as a side dish with grilled chicken or fish.