Monday, June 27, 2011

Recipe: Mango and Chickpea Salad

Fresh, in-season mangoes are finding their way into all kinds of meals at our house these days. This recipe incorporates their delicious sweetness in a savory, one-dish recipe that is perfect for summer. You can serve the dish warm or cold, and because it is vegan, it will hold up well in the sun and heat -- consider it for backyard parties or picnics. The recipe is also flexible in terms of ingredients, and you can substitute just about any vegetables for the carrots, green peppers, and onions that I used here.

Mango and Chickpea Salad


1 tablespoon of olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 green peppers, chopped
2 large carrots, chopped
1 teaspoon salt
2 teaspoons cumin
1 tablespoon balsamic vinegar
2 tablespoons lime juice
1/2 cup mango, diced
1.5 cups of cooked brown rice
2 cups of cooked chickpeas
2 tablespoons chopped almonds or other nut (optional)

1. Heat olive oil in a large skillet or wide-bottomed pot over medium heat. Add onion, garlic, green peppers, carrots, salt, and cumin and gently cook for about five minutes, until vegetables soften slightly.
2. Add balsamic vinegar and lime juice and cook until liquid evaporates. Remove pot from heat.
3. Stir in mango, brown rice, and chickpeas until well mixed. Add salt to taste.
4. Top with chopped nuts, if desired. Serve warm or cold.

It's a tight squeeze for ingredients on our small counter top, but it works.

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I keep dried beans, like kidney beans and chickpeas, stocked in the pantry, and I cook a batch every couple of days so that we have ready-to-eat beans on hand.

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Same goes for brown rice.

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Mango is easy to cut (and eat!) with this trick.

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Chopped almonds or other nuts would make a great topper for this salad, but we didn't have any on hand. Instead, I used roasted dried lentils to add some crunch.

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Enjoy warm or cold. This recipe makes about four cups, and leftovers will keep for a few days.

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