This is a surprising little salad that I became addicted to during my last semester. I found it at an Indian restaurant on campus, Indaroma, that also makes the most delicious curries — their butter chicken is another addiction of mine.
I picked this salad up one night because I wanted something filling, (how embarrassing is it when your stomach growls really loud in the middle of class?), but not something that would make me so full I’d need a nap. I’m so glad I tried it. It really is filling and satisfying from the chickpeas, and it’s packed with flavor — tart from the lime, spicy from the chili pepper, and sweet from the mango.
I spent plenty of time eating it, so I think I’ve done a pretty good job recreating it. The mint was my addition; I just thought it would be good. I also think some finely diced cucumber would be nice… maybe next time. It’s a perfect summertime salad, and would go great with pretty much anything grilled, but especially seafood or chicken.
Here’s how I made it:
Chickpea and Mango Salad
- 2 15 ounce cans of chickpeas/garbanzo beans, drained and rinsed
- 1 mango, peeled and diced
- 1/4 cup finely diced red onion
- 1/2 of a red fresno or jalapeño pepper, seeds removed and finely diced
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- juice of 1 lime
- salt and pepper to taste
Combine all ingredients in a bowl and toss to combine. Serve right away or cover and store in the fridge. It will just get better as it sits.