“Sprouts” Salad



  • 1/2 cup sprouted* mung beans
  • 1/2 cup red garbanzo beans [channa]
  • 1 tbsp sprouted fenugreek seeds  [methi – search for it in wikipedia]
  • 1 tbsp fresh cilantro leaves
  • 1 tbsp lemon juice (adjust to taste)
  • salt and pepper (to taste)


  1. Mix everything together and serve.

*To sprout mung beans, garbanzo beans, and fenugreek, soak each separately overnight. Next, drain the remaining water using a strainer and let the beans, chickpeas, and fenugreek rest for one day. Refrigerate after all beans sprout. These sprouted beans may be refrigerated for 3-4 days.

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