Chickpea And Mango Salad Food
CURRIED MANGO & CHICKPEA POT
Make this spiced mango, red cabbage, spinach and chickpea salad as a speedy packed lunch for one. It's not only tasty, but healthy too, delivering three of your 5-a-day
Provided by Esther Clark
Categories Lunch
Time 15m
Number Of Ingredients 10
Steps:
- Combine the chickpeas, yogurt, lemon and korma paste in a bowl, then toss with the carrot, cabbage, spinach and mango. Tip into your lunchbox or an airtight container and scatter with the nigella seeds and red chilli.
Nutrition Facts : Calories 327 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 18 grams sugar, Fiber 13 grams fiber, Protein 17 grams protein, Sodium 1 milligram of sodium
CHICKPEA SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, mix together the tahini, lemon juice and garlic. Whisk in the olive oil and add the salt and pepper. To the dressing, add the chickpeas, tomatoes, parsley and scallions. Mix to combine. Adjust seasoning, if needed. Serve!
TROPICAL SNAP PEA & MANGO SALAD
We toss romaine with chunks of mango, avocado, sugar snap peas, red onion and a homemade honey-lime dressing. A little toasted coconut sprinkled on top adds extra texture. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, whisk honey, lime zest, lime juice and oil until blended. Drizzle over salad and toss to coat. Sprinkle with coconut. Serve immediately.
Nutrition Facts : Calories 191 calories, Fat 10g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 5g fiber), Protein 3g protein.
ALPHONSO MANGO AND CURRIED CHICKPEA SALAD
Make and share this Alphonso Mango and Curried Chickpea Salad recipe from Food.com.
Provided by h.orlando
Categories < 4 Hours
Time 2h20m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Put the chickpeas in a bowl, cover with three times their volume of water, add the bicarb and soak overnight. Drain, put in a pan, cover with water and simmer until soft.
- Dry-roast the coriander, mustard and cumin seeds in a skillet, then crush to a powder. Mix in the curry powder, turmeric, sugar and salt.
- In the same pan, heat half the oil and, on high heat, cook the onion for five minutes, stirring occasionally. Add the spice mix, cook on medium heat for five minutes, until the onion is soft, then transfer to a large bowl.
- Blanch the cauliflower for a minute, then drain. Once it is dry, heat the remaining oil in the same pan you cooked the onion in, add the cauliflower and fry on high heat for two minutes, to give it colour. Add the cauliflower and hot chickpeas to the onions (the chickpeas absorb more flavour when hot), stir and leave to cool to room temperature.
- Peel the mangoes, cut into 1cm dice and add to the bowl. Stir in the chilli, fresh coriander, lime juice and spinach, taste, and add salt and lime juice as needed. Serve at once, or chill and serve within 24 hours.
Nutrition Facts : Calories 690.2, Fat 40.9, SaturatedFat 5.2, Sodium 1299.9, Carbohydrate 68.4, Fiber 19.2, Sugar 17.7, Protein 19.9
CHICKPEA AND MANGO SALAD
Make and share this Chickpea and Mango Salad recipe from Food.com.
Provided by sholden
Categories Low Protein
Time 15m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- combine everything in a bowl, toss and serve.
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