Sprouting your own green gram takes two days and almost no effort, and the result is genuinely different from canned legumes. They’re nutty, a little crunchy, and filling without being heavy. Paired with thin-sliced bartlett pear, spiced pecans, and dried cranberries, this salad has enough going on to eat on its own for lunch. The lemon and olive oil dressing keeps it clean. I make this one whenever I’ve planned ahead enough to start the sprouting process the night before, and I wish I did it more often. No cooking required on the day itself. Four ingredients get prepped, everything gets tossed, done.
How to Make Sprouted Green Gram and Pear Salad with Spiced Pecans and Cranberries
Sprouting the green gram
Soak overnight, drain in the morning, wrap in damp cloth, and leave in a draft-free spot for one to two days. Rinse twice daily to keep mold from forming. They’re ready when the tails are about half a centimeter long.
Toasting the pecans
Microwave in 30-second bursts with a tiny bit of oil and paprika. Let them cool fully before adding to the salad so they stay crisp and don’t wilt anything. 
Dressing and seasoning
Olive oil, fresh lemon juice, sea salt, chili flakes, black pepper. Dress just before serving. Pear slices oxidize quickly, so don’t cut them too far ahead.
Sprouted Green Gram and Pear Salad with Spiced Pecans and Cranberries
- Total Time: 22 minutes
- Yield: Serves 2
- Diet: Vegan, Vegetarian, Gluten-Free
Description
A vibrant salad showcasing the nutty sweetness of sprouted green grams, paired with crisp pear and spiced pecans. Perfect as a light lunch or side dish.
Ingredients
- 1/2 cups (118 ml) green gram
- 1 bartlette pear, sliced thin
- 1 carrot, julienne grated
- 2 tbsp pecans
- 2 tbsp cranberries
- extra virgin olive oil
- juice of 1 lemon
- ground black pepper
- paprika
- red chilli flakes
- sea salt
- cilantro
Instructions
- Wash the green gram well and soak overnight in plenty of water. Next morning, drain the water and wrap the soaked green gram in wet paper towels or soft cotton/cheese cloth. Keep it in a big bowl, cover and let sit in a draft free area for a day or two until well sprouted.
- Roast the pecans in the microwave in 30-second intervals for about 2 minutes. Let cool. Once crisp, add a drop of oil, paprika, and salt to taste and toss to coat.
- For the dressing, whisk together equal quantities of lemon juice and EVOO along with ground black pepper and red chili flakes.
- Toss everything together with the dressing, salt, roasted spiced pecans, and cranberries. Serve immediately.
Notes
- To speed up sprouting, rinse and drain the green gram twice daily.
- For a sweeter salad, use honeycrisp or Bosc pears instead of Bartlett.
- Store leftover salad in an airtight container in the refrigerator for up to 24 hours; the pears may brown slightly.
- Prep Time: 20 minutes
- Cook Time: 2 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Global
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10
- Sodium: 150
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 8
Frequently Asked Questions
Where can I buy green gram for sprouting?
Green gram, also called mung beans, is available at Indian grocery stores, health food stores, and online. Look for whole, unprocessed beans specifically labeled for sprouting.
How do I know when the green gram is fully sprouted?
The sprouts are ready when the tails are about half an inch to one inch long, usually after 24 to 48 hours. They should taste fresh and slightly nutty with a good crunch.
Can I skip the sprouting and use canned beans instead?
You can substitute canned mung beans or lentils, but you’ll lose the distinctive crunch that makes this salad special. Rinse canned beans well and pat them dry before tossing.
