Variation on the Chaat-like Salad - with Mung Bean Sprouts

Continuing my experiments with quick fixes for an afternoon snack at work (Translation: I had left over lettuce and pico from yesterday sitting in my office fridge)... Today, I decided to swap out Greek yogurt for good old sprouted mung beans. Local Indian stores now seem to carry sprouts in easy to use packs. You can make your own mung bean sprouts by soaking dry beans with skin overnight in sufficient water, draining off the water and keeping them covered for a few hours. You should see little baby sprouts shooting off the bean. Keep them long enough to grow but not too long, otherwise, they will start fermenting and then its just plain gross...I got a pack of sprouted mung beans from the local Indian store recently (picture below) and stuck it in my lunch bag for today to munch on. Although I can munch on mung bean sprouts by themselves (yes, without even adding salt or any other condiment - that's how much I love them), I had to salvage the salad ingredients in the fridge. While sprouts aren't as protein dense as Greek yogurt, they do provide a more 'chaat' - like feel to the salad while still being lower calorie.

Ingredients:
1/2 cup lettuce of your choice - chopped
1/4 cup store bought pico de gallo
1/4 cup sprouted mung beans
1 tsp Pickle masala (dry powder)
2 tbsp Haldiram fine sev

Method:

Take the mung bean sprouts and stick them in the micro wave in a covered dish for about a minute and a half to soften and cook lightly. Once they are soft, arrange all of the above ingredients in the same order and enjoy!

Nutritional Information:
Serving size = 1
Calories 98
Protein 4 gms
Carbs 15 gms
Fat 2 gm