Mango salad with roasted chickpeas & asparagus
Delight in the flavors of sweet mango, crunchy roasted chickpeas, and tender asparagus in this vibrant and nutritious salad. Perfect for a refreshing meal.
Ingredients:
- 1/2 fresh mango
- 150 grams fresh green asparagus
- 1 small Dudhi (white pumpkin)
- 1 can chickpeas
- 50 grams rocket salad
- 100 grams runner beans
- 50 grams garden peas
- 2 tablespoons green onions
- 2 tablespoons fresh parsley
- 2 tablespoons flaked almonds
- 1 teaspoon fresh red chillies
- 1.5 tablespoons virgin olive oil
- 1 teaspoon smoked paprika
- salt & pepper
Instructions:
- For preparing asparagus, heat a large skillet over medium-high heat and sauté the asparagus for around 2-3 minutes. Set them aside to cool, and then repeat the process with chopped Dudhi. Lastly, use the same skillet to cook chickpeas. Lower the heat to medium, add the chickpeas, smoked paprika, and salt, and cook for approximately 5 minutes.
- In a medium saucepan over medium heat, sauté the chopped runner beans for about 3 minutes before incorporating the garden peas. Cook all the ingredients for an additional 2-3 minutes. Allow the chickpeas to cool once they are cooked.
- Peel and dice the mango, fresh parsley, green onions, and fresh chili peppers.
- In a large mixing bowl, combine the mango, asparagus, Dudhi, chickpeas, arugula, runner beans, garden peas, green onions, fresh parsley, and chili peppers.
- Season the mango salad with salt and pepper, and serve it in a small bowl or on a plate with ginger dressing and sliced almonds.
Summary:
- Calories: 1265 kcal
- Fat: 44 g
- Protein: 54 g
- Carbs: 182 g
- Potassium: 3031 mg
- Magnesium: 369 mg