Mango, Avocado, and Chickpea Salad Recipe
Introduction
Dive into the vibrant flavors of our Mango, Avocado, and Chickpea Salad, a delightful dish that perfectly balances the sweetness of ripe mangoes with the creaminess of avocado and the hearty texture of chickpeas. This salad is not just a treat for the palate but also a visual feast, making it an ideal appetizer for any gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ripe Mango | 2, peeled and diced |
| Avocado | 1, peeled and diced |
| Kabuli Chana (White Chickpeas) | 1 cup, cooked |
| Red Romaine Lettuce | 1 cup |
| Lemon Juice | Juice of 1 large lemon |
| Extra Virgin Olive Oil | 1 tablespoon |
| Dry Red Chilli | 1, finely chopped |
| Salt and Pepper | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Protein | 7g |
| Carbohydrates | 32g |
| Fat | 9g |
| Fiber | 8g |
Instructions
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Preparation: Start by prepping all your ingredients. For a quicker assembly, consider using day-old refrigerated chickpeas.
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Make the Dressing: In a small mixing bowl, whisk together the lemon juice, extra virgin olive oil, finely chopped dry red chili, salt, and pepper. Set aside to let the flavors meld.
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Combine Ingredients: In a large mixing bowl, gently combine the diced mangoes, avocados, cooked chickpeas, and red romaine lettuce. Mix carefully to ensure everything is well combined without mashing the avocado.
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Dress the Salad: When you’re ready to serve, drizzle the dressing over the salad and give it a gentle toss to coat the ingredients evenly.
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Serving Suggestions: This refreshing salad pairs wonderfully with a Light and Creamy Broccoli Soup and Herb Mushroom Bruschetta for a complete meal.
Conclusion
Enjoy the refreshing and nutritious blend of flavors in this Mango, Avocado, and Chickpea Salad. Perfect for warm days or as a colorful appetizer at your next dinner party, it embodies the essence of healthy eating without sacrificing taste. Bon appétit!
