Chickpea And Mango Salad Recipes

YOTAM OTTOLENGHI INSPIRED MANGO CHICKPEA SALAD

Steps:

• Drain and wash the soaked chick peas. Place in a medium sized pressure cooker. Cover with 2 -3 cups water and pressure cook till done. They should NOT be cooked till very soft as would be the case in chole. After 3 whistles, keeping it on sim for 5 minutes should be good for the regular variety of chickpeas. Also, do not add baking soda / powder to the water while cooking.
• In a wok, dry roast the mustard seeds, cumin seeds, coriander seeds and fennel seeds, till aromatic (1-2 minutes). Remove and crush to a coarse powder with mortal pestle or coffee grinder. Remove in a small bowl and mix in the turmeric powder, curry powder, salt and sugar.
• In the same wok, heat the olive oil. Throw in the minced green chilli, sauteeing for a bit and then add the chopped onions. Stir on a low flame till onions are soft.
• Add the spice mix over the onions. Stir for a few seconds till mixed and then add the cooked chickpeas, turning around gently till well coated.
• Remove into a bowl. Cover and keep refrigerated until you are ready to assemble the salad.
• Just before assembly, skin and cube the mango into chickpea sized pieces. Wash and dry the baby spinach leaves.
• In a large bowl, toss the curried chickpeas, the mango cubes and the spinach along with the juice of a lemon and fresh coriander leaves.
• Serving this chilled is perfect for the hot summer evening!

SUMMER KALE, AVOCADO, MANGO, AND CHICKPEA SALAD WITH CITRUS POPPY SEED VINAIGRETTE

Steps:

• Place kale in a large bowl and gently massage it with your hands until slightly tender, 2 to 4 minutes. Let kale rest to tenderize further, about 10 minutes.
• Stir avocado, mango, chickpeas, and cucumber into kale.
• Combine olive oil, vinegar, orange juice, sunflower seed kernels, mustard, poppy seeds, and marmalade in a jar with a tight-fitting lid; put on the lid and shake until dressing is well combined. Pour dressing over kale mixture and toss to coat.

QUINOA CHICKPEA SALAD WITH MANGO

Steps:

• Cook quinoa according to instructions on the package. Set aside.
• Boil the chickpeas or use 1 cup canned chickpeas.
• Roast the pecans in a pan until fragrant, around 5-6 minutes. You can also roast them in the oven.
• In a large bowl mix together quinoa, chickpeas, mango cubes, sweet corn, red pepper, orange pepper. Set aside.
• In a mason jar, add all the ingredients listed under "dressing". Close the jar and shake it till everything is well combined.
• Pour the dressing over the salad. Mix till combined.
• Top with roasted pecans, cover and chill the salad bowl for at least 20 minutes before serving!
• Enjoy.