Indian Bean and Lentil Salad

Serves 8

• 1 cup small brown garbanzo beans - see note
• 1/2 cup whole green mung beans, sprouted - see note
• 1/4 teaspoon turmeric
• 1/2 cup brown lentils - see note
• 1 tablespoon salt – divided use



• 2 cups cooked, peeled diced potato
• 1cup peeled diced cucumber
• 1/2 cup finely sliced green onions, with some green
• 1/3 cup chopped cilantro
• 1 teaspoon minced green chile, preferably serrano - optional



• 1/4 cup lime or lemon juice
• 2 tablespoon white vinegar
• 2 teaspoons freshly toasted and powdered cumin
• 2 - 3 teaspoons sugar
• 1 teaspoon salt or to taste



• 3 tablespoons sesame seeds, toasted



• 12 cups mixed greens or any lettuce of your choice

1. In a bowl, mix together cooked garbanzo beans, mung sprouts, lentils, cucumber, green onions, cilantro and green chile if using.
2. In a small bowl stir together lime juice, vinegar, cumin, sugar and salt. Taste and adjust if desired. Pour over beans and toss to mix well.
3. Put 1-1/2 cups of greens on each of 8 plates. Divide and spoon bean mixture over greens. Sprinkle sesame seeds.

Note: Small brown garbanzo beans are available in Indian markets and have a different taste to the large pale ones we are familiar with. Rinse and soak overnight before cooking in plenty of water for 30 – 45 minutes until soft. Add 1teaspoon salt to water when beans are almost soft. Drain before using.

Note: Clean and pick through beans for any small stones and grit. Rinse several times in cold water. Add fresh water to cover by 4 inches and soak overnight. Drain. Tie in cheesecloth and place bundle in a strainer. Set aside in a warm spot. Moisten cheesecloth twice a day. Beans will sprout in 36 to 48 hours. In a saucepan, ring 4 cups water to a boil over high heat. Add turmeric and 1teaspoon salt. Add sprouts and return to a boil. Cook 2 minutes. Skim the skins that float to the top. Drain and cool.

Note: Clean and pick through beans for any small stones and grit. Place in a saucepan and rinse several times in cold water. Add water to cover by 4 inches and soak 15 minutes. Bring to a boil over high heat. Reduce heat to medium, add and 1 teaspoon salt and cook, partially covered until soft, about 20 minutes. Drain and cool.

Beans, sprouts and lentils can be cooked and refrigerated in a covered container a day ahead.

See Recipe Archive »

To the top