Mung Bean Salad


  • Half a kilo of mung beans
  • 1 bunch of spring onions
  • 1 bunch of parsley
  • 2 bell peppers
  • 3 cloves of garlic
  • 1 tea glass of coarsely ground walnuts
  • Half a tea glass of pumpkin seeds
  • 1 teaspoon of chili pepper
  • 1 teaspoon sumac
  • 3 tablespoons of extra virgin olive oil
  • Salt
  • juice of 1 lemon
  • 1 teaspoon of vinegar


First of all, soak the mung beans in water the night before. The next day, wash it with plenty of water, drain it and put it in a large pot.

Add enough water to double the amount. Boil it to a crisp consistency over medium heat. Drain the boiled beans and let them cool.

Clean the spring onion and garlic and chop them finely. After washing the parsley, chop it.

For the sauce, mix lemon juice, vinegar, olive oil, sumac and chili pepper thoroughly in a small bowl.

Place the mung beans in a deep bowl. Add the remaining salad ingredients except the sauce and mix. Add the sauce and mix again.

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