Sprouted Mung Bean & Chickpea Salad

This isn’t just a salad—it’s a powerhouse of nutrients, flavor, and crunch. Fresh mung bean sprouts, tender chickpeas, vibrant veggies, and a silky tahini-lemon dressing come together in the ultimate clean-eating experience. Whether you need a post-workout recharge or just want something that fuels your body right, this dish delivers.

Ingredients (Serves 2-3)

For the Bowl:

• 2 cups mung bean sprouts (raw or lightly steamed)
• ½ cup shredded carrots
• ½ cup diced cucumber
• ¼ cup finely chopped red bell pepper
• ¼ cup sweet corn kernels (optional)
• 1 cup tender chickpeas (lightly steamed)
• 2 tbsp chopped fresh cilantro or parsley
  
• A pinch of sea salt
  

For the Dressing:

• 2 tbsp tahini
• Juice of ½ a lemon
• 1 tbsp olive oil
• 1 clove garlic, minced
• ½ tsp salt
• ¼ tsp black pepper
• 1-2 tbsp cold water

Method

1. Prep the sprouts. Rinse and drain well. If you prefer a softer texture, lightly steam them for 1-2 minutes, then cool.
2. Prepare the chickpeas. Lightly steam them for 1-2 minutes, then cool. Drain and rinse soft, cooked chickpeas.
3. Chop the veggies. Dice the cucumber, bell pepper, and carrots into small, even pieces.
4. Make the dressing. In a bowl, mix tahini, lemon juice, olive oil, garlic, salt, and pepper. Slowly add water until smooth and pourable. Taste and adjust as needed.
5. Assemble the bowl. In a large bowl, combine the mung bean sprouts, tender chickpeas chopped veggies, corn, and herbs. Toss lightly.
6. Add the dressing. Drizzle over the salad and mix until everything is coated.
7. Finish and serve. Serve with an extra squeeze of lemon, and a crack of black pepper.

Chef’s Tips

• Make it a meal – Add grilled tofu, a soft-boiled egg, or crispy chickpeas.
• Spice it up – A pinch of chili flakes or a drizzle of sesame oil adds depth.
• Boost it – Toss in diced avocado for creaminess and healthy fats.

Eat clean. Feel unstoppable with ZestiGreens!