Chickpea mango salad

Delight your taste buds with a refreshing Chickpea and Mango Salad. This vibrant dish combines crisp veggies with sweet tropical fruit for a burst of flavors. Perfect for a light lunch or a side dish for any meal.

Ingredients:

• 2 cans chickpeas
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal
• 1 dried red chili
• 1 teaspoon chopped curry leaves
• 2 tablespoons grated either fresh or dried unsweetened coconut
• 1 finely chopped serrano chili
• 1 lemon, zest and juice
• 1/2 fresh mango
• 1 tablespoon chopped fresh cilantro

Instructions:

1. Wash and drain the canned chickpeas, place them in a bowl and set aside
2. In a large skillet, heat 2 teaspoons of vegetable oil. Once the oil is heated, add: 1 teaspoon of mustard seeds, 1 teaspoon of urad dal,
3. Once the mustard seeds start popping and the dal changes color, introduce: 1 dried red chili pepper, 1 teaspoon of chopped curry leaves. Mix everything together and cook for around a minute.
4. Incorporate the chickpeas and stir-fry for a couple of minutes. Then, remove the skillet from the heat and include: 2 tablespoons of freshly grated coconut, 1 finely chopped green chili. Mix everything well, then add the zest and juice of 1 lemon
5. Next, add: half of a mango sliced into strips. Combine all the components together and garnish the salad with 1 tablespoon of chopped fresh cilantro. Your dish is now ready!

Summary:

• Calories: 1408 kcal
• Fat: 32 g
• Protein: 65 g
• Carbs: 231 g
• Potassium: 1605 mg
• Magnesium: 267 mg