Katie: When I saw mangoes featured at the store this week, I grabbed one, but wasn’t sure what I’d do with it. When I came across this recipe for Garbanzo Bean Salad with Mexican Mango Dressing, I was really intrigued. I would have never have thought of blended a mango, mixing it with spices, and using it as a creamy dressing to top a salad. I had to improvise a little, using what I had, but it turned out great! This might be the perfect way to bring a little bit of sunshine into your kitchen, even if the weather outside isn’t very spring-like yet. Here’s my version of the salad:
Chickpea Salad with Mango Dressing (slightly adapted from My New Roots)
- 1 – 2 Tbsp. raw sunflower seeds
- 3 cups cooked chickpeas (about 2 cans), drained and rinsed
- 1 red bell pepper
- 3 carrots
- other vegetables of your choice (e.g. jicama, bean sprouts, other beans)
- optional: salad greens
- 1 ripe mango
- 1/4 cup freshly squeezed lime juice
- 2 large green onions, with tops, roughly chopped
- 1 Tbsp. olive oil
- 1/2 tsp. sea salt
- 1/8 tsp. ground cayenne pepper
- freshly ground black pepper, to taste
- Heat a skillet over medium heat. Add the sunflower seeds and roast for a few minutes, stirring occasionally, until they begin to brown. Set aside.
- Peel the mango, cut into large chunks, and place in a blender or food processor with all other dressing ingredients. Blend until uniform and creamy. Season with freshly ground black pepper or other spices to taste.
- In a large bowl, pour the dressing over the chickpeas and let sit while you prepare the rest of the salad filling.
- Chop the remaining vegetables and add to the salad.
- Serve plain or over salad greens.
- Top with sunflower seeds before serving.