Loaded Sprout Salad with Chickpeas & Tahini Dressing
A vibrant, crunchy salad packed with earthy moong sprouts, hearty chickpeas, and crisp garden vegetables, all tossed in a creamy, nutty tahini-lemon dressing. It's fresh, filling, and comes together in 15 minutes with no cooking required — a perfect light lunch or protein-rich side.
For 4 servings
- prep · ~5 min
Prep the salad vegetables and chickpeas.
1.Rinse the moong bean sprouts thoroughly under cold water and drain well.2.If using home-cooked chickpeas, drain them. If using canned, rinse and drain.3.Dice the cucumber, tomato, bell pepper, and red onion into even, small pieces. - mix · ~2 min
Make the tahini dressing.
1.In a small bowl, combine the tahini, lemon juice, and minced garlic.2.Whisk until smooth and thick.3.Add 2 tablespoons of water, a little at a time, whisking continuously until the dressing is creamy and pourable.4.Season with a pinch of salt and black pepper. Taste and adjust.TIPThe tahini will seize up and thicken at first when you add the lemon juice. Keep whisking and adding water slowly — it will loosen into a smooth, silky dressing. - assemble · ~1 min
Assemble the loaded salad.
1.In a large mixing bowl, combine the moong sprouts, chickpeas, cucumber, tomato, red onion, and bell pepper.2.Pour the tahini dressing over the salad.3.Toss gently until all the vegetables are evenly coated with the dressing. - garnish
Garnish and serve immediately.
Sprinkle the chopped roasted peanuts and fresh coriander leaves on top for a crunchy finish. Serve at room temperature or lightly chilled.
TIPFor meal prep, store the dressing separately and toss just before eating to keep the salad crisp.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best crunch, ensure moong sprouts are thoroughly drained and patted dry before assembling.
- 2If using canned chickpeas, rinse them well to remove excess sodium and improve texture.
- 3Deseed the tomatoes to prevent the salad from becoming watery and diluting the dressing.
- 4Stir the tahini vigorously before measuring, as the oil and paste separate in the jar.
- 5When making the dressing, add water one tablespoon at a time to control the consistency.
- 6Serve the salad immediately after tossing, or keep the dressing separate until ready to eat for maximum crunch.
Adapt it for your goals.
High-protein
Add 100g of crumbled paneer or cubed grilled halloumi for a boost of dairy protein that pairs beautifully with the tahini dressing.
low oilLow-oil
Replace the tahini dressing with a simple lemon-yogurt vinaigrette (Greek yogurt, lemon juice, garlic, salt) to cut down on natural fats while keeping it creamy.
veganVegan
The recipe is already vegan; simply ensure your tahini is pure seed paste with no added honey or dairy — most are naturally vegan.
grain addedGrain-added
Toss in 1 cup of cooked quinoa or bulgur wheat to turn this salad into a heartier main dish with extra fibre and texture.
Why this is on our healthy list.
High in Plant Protein
Moong sprouts and chickpeas together provide a complete amino acid profile, making this salad an excellent protein source for vegetarians and vegans.
Rich in Digestive Fibre
The combination of sprouts, chickpeas, and raw vegetables delivers a generous amount of dietary fibre, supporting gut health and satiety.
Packed with Vitamins C and A
Fresh bell pepper, tomato, and cucumber contribute significant vitamin C and beta-carotene, which support immune function and skin health.
Healthy Fats from Tahini
Tahini is made from sesame seeds, which are rich in unsaturated fats and antioxidants like sesamin that help reduce inflammation.
Frequently asked questions
Yes, you can substitute with mung bean sprouts, alfalfa sprouts, or a mix of lentil sprouts — just keep them fresh and crunchy.
