Raw mangoes are in season and what better than to use them for making a refreshing salad. Chickpea and mango salad can be a meal or a snack for midafternoon or evening. It is healthy, tasty and filling.

Nutritional profile:

Chickpea is a good source of protein and soluble fiber. It is an excellent prebiotic and prevents constipation. Raw mangoes are rich in vitamin C and minerals like potassium and magnesium. Along with other seasonal vegetables, this salad is rich in antioxidants, fiber, protein and minerals.

Ingredients:

Cooked chickpea – ½ cup

Raw mango – ½ cup, peeled & diced

Cucumber – ½ cup, peeled & diced

Onion – 1 medium, sliced

Red bell pepper – 1 medium, diced

Coriander leaves – 1 tbsp, chopped

Lemon juice – 1 tsp

Salt – to taste

Green chillies – 1-2, chopped

Olive oil – 1 tsp

Method:

• Soak the chickpeas overnight and cook them in the morning adding a bit of salt, for 3-4 whistles.
• Mix all the ingredients in the bowl. Cool the chickpeas and add to the other ingredients.
• Toss it well and serve chilled on a lettuce leaf or as such with pumpkin seeds sprinkled on top as garnish.

Nutrition value:

Energy: 230 cal

Carbohydrates: 35g

Protein – 8g

Fat – 6g