Sprouts are a super food providing a multitude of vitamins, minerals, protein, iron, fiber, and are one of the healthiest ways to consume lentils and legumes. This sprouted salad recipe is simple yet refreshing and has become an integral part of my nutritional diet. The olive green color of the sprouts mixed with colorful cherry tomatoes, cucumbers, red onions, cilantro, chaat masala and lemon result in a visually and gastronomically beautiful dish!!

If you are wondering what chaat masala is; it an Indian seasoning that contains dried ginger, dried mango, dried mint, cumin, coriander, cloves, pomegranate seeds, black pepper, salt, and red chili powder. It’s a great seasoning to top off on fruits, appetizers, and salads.

To reap all the dramatic benefits of sprouts in a simple and cost-effective way, try this quick and tasty sprouted salad!  Here’s to your best health!



Prep time:

Servings: 4


4 cups moong sprouts (find recipe here)

1 cup colorful cherry tomatoes (chopped small)

1 cup cucumber (chopped small with skin)

2 tbsp red onion finely chopped

3 tbsp cilantro finely chopped

2 tsp chaat masala (available at Indian grocery stores)

1 tsp cumin powder

1 lemon cut into wedges

Salt to taste (himalayan pink salt preferred)

Green chilles (vary by personal spice tolerance)


  1. Mix the moong sprouts, cherry tomatoes, cucumbers, and red onions in a bowl

  2. Add the chaat masala, cumin powder, and cilantro then give them all a toss.

  3. When ready to serve the salad, put the sprouted mixture in a decorative plate/bowl.

  4. Sprinkle salt and squeeze a wedge of lemon on it

  5. Add finely chopped green chillies for spice

The salt and lemon juice are added last to keep the sprouts crunchy and to prevent sogginess. Additional toppings that pair well with this salad are shredded carrots, chopped apple, dates, and pomegranates.