Close-up of sprouted mung beans and other sprouts mixed with diced carrot, beetroot, red pepper, cucumber and herbs. — Photo: Abhijit Patil · CC BY-SA 4.0 · Wikimedia Commons

Indian & South Asian · Breakfast · Lunch · Snack

Sprouts Salad

Name: Sprouts Salad
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Cuisine: Indian & South Asian
Ingredients: 2 cups Mung bean sprouts (moong sprouts); 1/2 cup Water, for steaming; 1 small Red onion, finely chopped; 1 medium Tomato, deseeded and chopped; 1/2 medium Cucumber, diced; 1 small Green chilli, finely chopped; 2 tbsp Fresh coriander, chopped; 2 tbsp Lemon juice; 1/2 tsp Roasted cumin powder; 1/2 tsp Chaat masala; 1/4 tsp Salt

Moong Sprouts Chaat

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

A crunchy, tangy salad of sprouted mung beans tossed with onion, tomato, cucumber, green chilli and plenty of lemon. It is fresh, high in protein and ready in minutes.

Prep: 15 min
Cook: 3 min
Total: 18 min
Serves: 2

Easy
Vegetarian
Vegan
Gluten Free
Dairy Free
Low Carb

Per serving72kcal4% of a 2,000 kcal day

5gProtein

15gCarbs

1gFat

4gFiber

Calories come from: Carbs 72% · Fat 7% · Protein 21%

Jump to recipe

Track it in BerryFit and see how it fits your own daily target. Get the app ›

Ingredients

For 2 servings

2 cups200 gMung bean sprouts (moong sprouts)
1/2 cup120 gWater, for steaming
1 small70 gRed onion, finely chopped
1 medium120 gTomato, deseeded and chopped
1/2 medium100 gCucumber, diced
1 small5 gGreen chilli, finely chopped (optional)
2 tbspFresh coriander, chopped
2 tbsp30 gLemon juice
1/2 tspRoasted cumin powder
1/2 tspChaat masala
1/4 tspSalt

Steps

1
Rinse the mung bean sprouts well in a sieve under cold water.
2
Bring the water to a boil in a small pan, add the sprouts, cover and steam for 2 to 3 minutes until just tender but still crunchy.
3
Drain the sprouts and spread them out to cool for a few minutes.
4
Finely chop the onion, tomato, cucumber, green chilli and coriander.
5
Put the cooled sprouts and chopped vegetables in a large bowl.
6
Sprinkle over the cumin powder, chaat masala and salt.
7
Pour in the lemon juice and toss everything together.
8
Taste, adjust lemon or salt, and serve straight away so the vegetables stay crisp.

Swaps, storage and make-ahead

Swaps

Swap the mung bean sprouts for sprouted chickpeas or black chickpeas (kala chana), steamed a little longer until just tender.
Add diced carrot or grated beetroot in place of the tomato for extra crunch and colour.
Leave out the green chilli, or use a pinch of black pepper instead, for a milder salad.
To keep the salad gluten-free, choose a chaat masala labelled gluten-free, or simply use extra roasted cumin and a pinch of black salt.

Storage

This salad is best eaten fresh, as the vegetables go soggy and release water once dressed. Refrigerate any leftovers within 2 hours in a covered container, eat within 1 day, and do not freeze.

Make ahead

Steam and cool the sprouts and chop the onion, cucumber and coriander up to a day ahead, keeping them in separate covered containers in the fridge. Chop the tomato, then add the spices and lemon juice just before serving.

Nutrition values are for the recipe as written.

Track this in BerryFit

Log Sprouts Salad in one tap and see how it fits your remaining calories for today.

Or ask Coach Berry to change it

Make it veganMore proteinFewer calories

Download on theApp Store Get it onGoogle Play

Allergens and nutrition

No major allergens in the ingredients.

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (324 g)	Per 100 g
Calories	72 kcal	22 kcal
Protein	4.5 g	1.4 g
Carbohydrates	15.3 g	4.7 g
of which sugars	9 g	2.8 g
Fiber	4.1 g	1.3 g
Fat	0.7 g	0.2 g
of which saturated	0.1 g	0 g
Sodium	306 mg	94 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.