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
Ingredients
Mung bean, 1/2 cup
Cucumber, 1 medium unit
Tomato, 1 medium unit
Red pepper, 1 medium unit
Carrot, 1 medium unit
peeled
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
Preparation
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
Legumes Vegan Salads Vegetables Vegan Mixed Vegetable Vegan Vegetable Salads Fresh Vegetables Sprout Mung Bean Bean Chickpeas Delicious Vegan Salads Easy Vegan Salads Fresh Vegan Salads Recommended Salads Rich Vegan Salads Vegan Lettuce Salads Vegan Healthy Salads Special Vegan Salads Special and Easy Vegan Salads Healthy Vegan Recipes Healthy and Delicious Cucumber Tomatoes Vegan Recipes Show more
| 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.
Recipe by Michal Dinar
Delicious and easy vegan salad