Herbed Moth Sprouts & Chickpea Stir Warm Salad
This Herbed Moth Sprouts & Chickpea Stir Warm Salad is a protein-packed, fiber-rich delight made with moth bean sprouts, chickpeas, and a mix of fresh herbs. It’s lightly sautéed with olive oil and flavored with zesty lemon juice and spices. Perfect as a standalone meal or as a side dish, this salad is both healthy and satisfying. It can be enjoyed warm or at room temperature.
Nutrition Facts
Per serving
Energy
114 kcal
Protein
5 g
Carbs
18 g
Fat
2 g
Fiber
5 g
Ingredients
Chopped Tomato
0.25 cup (50g)
Chopped Onion
0.5 small cup (50g)
Fresh Parsley (chopped)
2 tbsp (10g)
lemon juice
1 tbsp (15g)
Chickpeas (Raw)
0.5 small cup (50g)
Common Salt
0.5 tsp (3g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Black Pepper
1 tsp (2g)
Clove Garlic, Minced
1 tsp (5g)
Olive Oil
1 tsp (5g)
Moth bean
0.25 cup (50g)
Cumin Powder
1 tsp (2g)
Chopped Cucumber
1 small cup (100g)
Fresh Mint (chopped)
1 tbsp (3g)
Instructions
Preparation
Soak moth beans overnight, rinse, and sprout them for 24-48 hours. Steam or boil them for 5-7 minutes until tender.
Soak chickpeas overnight and pressure cook until soft (or use canned chickpeas, rinsed and drained).
Cooking Steps
Heat oil in a skillet or pan over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant.
Add the steamed moth bean sprouts and boiled chickpeas to the pan. Stir well and sauté for 2-3 minutes.
Add cumin powder, salt, black pepper. Mix well and cook for another minute.
Turn off the heat and transfer the mixture to a large bowl.
Add chopped tomatoes, cucumber, onion, parsley, coriander, and mint to the bowl. Toss everything gently.
Drizzle lemon juice over the salad and mix well.
Serve it.