Sweet Mango + Spicy Chickpea Salad

What a bold little salad we have here.  The cucumber is super refreshing, combine that with the sweetness of the mango chunks and nectarine juice, the crispness of the bell pepper,  and the spice on the chickpeas and we have a superior Summer salad. Matter of a fact, I'd throw her in the ring with just about any other Summer salad out there.

This dish would be perfect for a picnic in the park, or a vegan/omni-potluck. I served this as a side dish (although, I have full confidence in it as a main dish) and had some leftovers (which I'm totally excited for). If you don't like leftovers or are wanting to just make a side dish for two, cut this recipe in half.

1 c chickpeas
1-2 tsp olive oil
salt and cayenne, to taste
1 mango, peeled and diced
1 sweet bell pepper, chopped (I used 1/2 an orange and 1/2 a yellow pepper)
1 cucumber, diced
2 nectarines 
  1. Get your oven nice-n-hot and toast the chickpeas after you coat them in the oil, salt, and cayenne. They're done whenever you decide. 
  2. Combine the diced mango, pepper, and cucumber with the toasted chickpeas. 
  3. Squeeze the shit out of the ripe nectarines, over the salad; the juice and pulp are the dressing.


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