Chickpea and mango salad, a light salad with a fresh and delicate taste perfect for summer. There are no ingredients to cook and it is ready in 10 minutes, making it ideal even for last-minute guests.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: No cooking required
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 17 oz cooked chickpeas (2 cans)
- 2 mangoes
- 12 oz yellow cherry tomatoes
- 1.8 oz red onion
- 15 leaves basil
- 2 pinches fine salt
- to taste black peppercorns
- 4 tablespoons olive oil
Tools
- 1 Cutting Board
- 1 Knife
- 1 Bowl
Preparation of Chickpea and Mango Salad
Drain and rinse the canned chickpeas well, then place them in a bowl.
Wash, dry well, and slice the yellow cherry tomatoes into rounds and add them to the chickpeas.
Clean the red onion and slice it thinly into julienne strips. Add to chickpeas and tomatoes and season with olive oil and salt.
Peel the mango and cut it into cubes about 0.4 inches.
Once you have diced the mango, add it to the rest of the salad, add a generous grind of fresh black pepper, and mix well to combine everything.
Finally, add the fresh basil cut into strips, mix and adjust the seasoning to your liking.
And voilà… the chickpea and mango salad is ready to be served.
Useful Tips
For convenience, I used canned chickpeas, but if you prefer, you can use dried ones, soak them, and then cook them. It is important to let them cool completely before preparing the salad.
For an even bolder flavor, replace black pepper with fresh chili or chili powder.
Suggestions
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