Vegetable Salad with Sprouted Mung Bean and Chickpea

Vegan vegetable salad with sprouted mung beans, chickpeas and natural pecans for an easy, tasty and quick vegan-vegetarian healthy dinner

  • Main DishesType
  • EasyDifficulty
  • 10 minPrep. Time
  • 2Serving/Unit


Mung bean, 1/2 cup
Cucumber, 1 medium unit
Tomato, 1 medium unit
Red pepper, 1 medium unit
Carrot, 1 medium unit
Radish, 1 medium unit
Arabian lettuce, 4 medium leaves
Lemon juice, 1/2 unit
freshly squeezed
Olive oil, 1 tablespoon
extra virgin
Chickpea, 1 cup
already cooked
Pecan, 10 units
natural, peeled and halved


1. Sprouting the mung bean: soak the beans overnight in a bowl with plenty of water, strain and place in a colander over a bowl for a day and a half. Every two to three hours, wash in tap water, return the strainer to a bowl and cover with a towel.
2. Cut the vegetables into cubes, peel the carrot with a peeler and shred the lettuce into medium pieces.
3. Mix the vegetables with the lemon juice and olive oil, add the cooked chickpeas, sprouted mung bean and natural pecans. Serve immediately!
4. Bon appetite (:

Total time: 1-2 days

Nutritional Values Serving/Unit 100 Grams
Calories 453 cal 93 cal
Proteins 20 g 4 g
Carbohydrates 65 g 13 g
Fat 15 g 3 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Vegetable Salad with Sprouted Mung Bean and Chickpea
Delicious and easy vegan salad