Roasted peppers, Chickpea and mango salad
Roasted Peppers Chickpeas and Mango Salad is a light, delicious Gluten Free and Vegan Summery salad that comes together in minutes and feeds a crowd!
Equipment
- Bowl
Ingredients
- 1 cup Chickpeas home cooked / canned
- 1 cup Bell Peppers cubed
- 1/2 cup Cucumber cubed with skin on
- 1/2 cup Mango sliced / cubed
- 1/4 tsp Olive Oil
- 1/2 cup Red cabbage shredded
- 1/2 tsp salt
- 1/2 tsp Whole Black Pepper Crushed
- 1/2 tsp Red Chilli Flakes
- 1/2 tsp Sumac
- 1 tsp Ginger grated
- 1 TBSP Lemon Juice
Instructions
- In a pan, simply warm the chickpeas for 2-3 mins till warm. I use homemade chickpeas which I prep in bulk. It saves me time and???? and prevents from buying canned food. Click on the video above to know how to cook AND store chickpeas in bulk.
- if using Canned chickpeas, drain well and use.
- Take out the warmed chickpeas. Now add 1/4 tsp of olive oil if needed (one can totally skip it), add the cubes peppers and let them toss in it for 3-4 mins till slightly shrivelled
- In a large bowl, add the toasted chickpeas, tossed peppers, Cucumbers, lemon juice, shredded cabbage , grated ginger, lemon juice , sumac, salt, red chilly flakes and toss well
- Serve immediately topped with mango slices or serve chilled
- Tastes yum either way
- PS - if serving later, skip the salt & add it only before serving.
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