The Lean Veggie - Garbanzo beans and sprouts salad with Yoghurt-Mango dressing

I threw a bunch of ingredients together and ended up with this incredibly flavorful dish. Its important to drizzle the dressing on the salad just before serving, because, you definitely want to taste the distinct flavors of the crunchy sprouts and veggies, and also enjoy the tangy taste of the dressing. The inspiration for this recipe is of course bhel puri, i just tried to get healthier.

Yoghurt-Mango dressing -

Blend together the following - 1/2 cup yoghurt, 2 tbsp mango chutney (i used the Pathak's variety). Add a little water to thin the dressing out if needed, it should reach pouring consistency. Mix in 1/4 tsp of fresh cracked black pepper, a pinch of salt and a pinch of chat masala (optional). Substitute bhelpuri sweet chutney if you do not have mango chutney on hand.

Salad -

1) Mix together all the below ingredients (you can omit many of these if you dont have them, but at a minimum, the chickpeas and potatoes are very important)
* chickpeas (garbanzo beans) - 1 can
* Soaked whole green moong dhal - 1/2 cup (soak overnight, even better if you let it sprout). Cover with water and microwave for 15 minutes
* Boiled peeled and diced potatoes - 2 small
* Quartered cherry tomatoes - 1 handful (or use 1 regular tomato)
* 1 grated carrot
* 1/4 cup boiled black channa (definitely optional)
* Finely chopped red onion - 1/4 cup

2) Stir in 1/2 tsp salt, 2 tbsp lemon juice and a good few turns of the pepper mill. Check the flavors and add more seasonings if needed. This mixture should be flavorful enough to eat on it's own (even without the dressing)

3) Stir in 2 tbsp finely chopped cilantro

To serve -

* Scoop the salad into serving bowls

* Drizzle a quarter cup of dressing over the top

* Serve with some chapathis, or parathas, or even microwaved lijjat papads to make a light meal