Sprouts Chaat (Bean Sprout Salad)

Packed with fiber and plant-based protein from sprouts and chickpeas, this vibrant salad delivers authentic Indian chaat flavors while fitting light meal macros.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 300 g (10.5 oz) fresh bean sprouts · 90 kcal in the whole recipe
• 360 g (2 cups) cooked chickpeas · 590 kcal in the whole recipe
• 120 g (1 small) tomato, finely diced · 22 kcal in the whole recipe
• 120 g (1 small) cucumber, finely diced · 19 kcal in the whole recipe
• 80 g (1 small) onion, finely chopped · 32 kcal in the whole recipe
• 15 g (1/2 cup) fresh cilantro, finely chopped · 4 kcal in the whole recipe
• 30 g (2 tbsp) fresh lemon juice · 7 kcal in the whole recipe
• 5 g (1 tsp) extra virgin olive oil · 44 kcal in the whole recipe
• 1 tsp chaat masala, 1/2 tsp roasted cumin powder, chili powder and salt to taste

Method

1. Rinse the bean sprouts thoroughly under cold water and drain well.

   

2. In a large bowl, combine the bean sprouts, cooked chickpeas, diced tomato, cucumber, onion, and fresh cilantro.

   

3. Add the chaat masala, roasted cumin powder, chili powder, salt, lemon juice, and olive oil.

   

4. Toss everything together gently until spices are evenly distributed and serve immediately.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.