A crisp, colourful, protein-packed salad that comes together in minutes once your sprouts are ready. Bright, juicy, and incredibly nourishing.
Ingredients
For the salad:
- 2 cups fresh mung bean sprouts or Survival Seeds Power Protein Blend sprouts
- 1 cup diced red capsicum
- 1 cup diced yellow capsicum
- ½ cup cooked (or sprouted) chickpeas
- ¼ cup pomegranate arils
- A handful of fresh coriander leaves
- 1 small cucumber, diced (optional)
- Lime wedges, to serve
For the dressing:
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- 1 tsp honey or maple syrup
- ½–1 tsp finely grated fresh ginger
- Salt + pepper to taste
Instructions
1. Prepare the sprouts
- Rinse your freshly grown mung beans or Power Protein Blend and pat dry.
- Make sure tails are crisp and no longer than 1–3 cm (perfect harvest stage).
2. Mix the salad
- In a large bowl, combine the sprouts, capsicum, chickpeas, cucumber (if using), coriander, and pomegranate.
3. Make the dressing
- Whisk together lime juice, olive oil, honey, ginger, salt, and pepper.
4. Combine
- Pour the dressing over the salad and toss gently to coat.
5. Serve
- Top with extra coriander and a squeeze of fresh lime.
- Enjoy immediately for maximum crunch and freshness.
Optional Add-Ins
- Diced avocado
- Toasted sunflower or pumpkin seeds
- Chilli flakes
- Crumbled feta
- A spoonful of yoghurt + mint for an Indian-style sprout chaat vibe
- Drizzle of tamari for a savoury hit
Why This Recipe Works for Your Sprouts
- Mung Beans: naturally crisp, slightly sweet, and super juicy — perfect for fresh salads.
- Power Protein Blend: heartier, nuttier, and more substantial thanks to lentils, chickpeas, and peas. Works amazingly with citrus dressings.