Chatpata Moong & Chickpeas Warm Salad
This Chatpata Moong & Chickpeas Warm Salad is a flavorful mix of sprouted moong beans, boiled chickpeas, and tangy Indian spices. It’s a perfect blend of taste and nutrition, rich in protein, dietary fiber, and antioxidants. The salad is ideal for a light lunch or as a healthy snack. The tangy lemon and chat masala elevate its taste, while the vegetables add a refreshing crunch.
Nutrition Facts
Per serving
Energy
113 kcal
Protein
6 g
Carbs
17 g
Fat
3 g
Fiber
6 g
Ingredients
Chopped Cucumber
1 small cup (100g)
Chickpeas (Raw)
0.5 small cup (50g)
Chopped Onion
0.5 small cup (50g)
Cherry Tomatoes
0.25 cup, halved (50g)
Common salt
0.5 tsp (2.5g)
Chaat Masala
1 tsp (5g)
lemon juice
1 tbsp (15g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Roasted Cumin powder
1 tsp (5g)
Olive Oil
1 tsp (5g)
Green gram, whole
0.25 cup (50g)
Instructions
Preparation
Sprouting green moong dal: Soak green moong beans overnight. Drain and leave them in a warm place for 1-2 days to sprout. Rinse and steam the sprouted moong beans until slightly tender but not mushy.
Boil Chickpeas: Soak dry chickpeas overnight and boil them with a pinch of salt until soft.
Cooking Steps
Heat oil in a pan over medium heat. Add the steamed sprouted moong beans and boiled chickpeas. Toss them gently for 2-3 minutes until warm.
Remove from heat and transfer the moong-chickpea mixture to a large mixing bowl.
Add halved cherry tomatoes, chopped cucumber, and onion to the bowl.
Sprinkle chaat masala, roasted cumin powder, salt, and black salt.
Drizzle lemon juice over the salad and mix well to coat everything evenly.
Garnish with fresh coriander leaves.
Serve it.