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You are here: Home / On the Side / Chickpeas and Mango Salad

Chickpeas and Mango Salad

Connie Veneracion
A side salad that tickles the taste buds with the natural sweetness of the mango and the tang of the lemon juice drizzled in before tossing. I garnished the salad with mint leaves freshly picked from the garden to brighten it up.
Chickpeas and Mango Salad
Prep Time 5 mins
Cook Time 0 mins
Course Salad, Side Dish
Cuisine International
Servings 2 people

Ingredients
  

  • 1/3 cup cooked chickpeas
  • 1 cucumber
  • 2 to 3 tomatoes
  • 1 ripe mango
  • salt to taste
  • pepper to taste
  • lemon juice to taste to taste
  • fresh mint to garnish

Instructions
 

  • If using canned chickpeas, drain well.
  • Peel the cucumber. Cut into halves lengthwise. Scape off the seeds. Cut the flesh into half-inch cubes.
  • Halve the tomatoes. Optionally, squeeze out the seeds. Cut the tomato flash into half-inch cubes.
  • Cut and remove the mango stone. Cut the flesh into half-inch cubes.
  • Toss all the ingredients. Garnish with your preferred fresh herb. Serve and enjoy.
Keyword Chickpeas, Mango
Asian food lover?Visit Devour.Asia for travel stories, food tales and recipes!

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