This little salad started out as a side to my crock pot layered enchiladas. I picked up some mangoes at the store the other day and while I sat there in the kitchen smelling cumin and chili powder and all things crock pot, I thought I'd whip up a simple mango salad to go with. Simple it was. Tasty, too.
When I was done mixing everything together, I thought about adding some chick peas that were in the fridge. They were leftover from something - I don't even remember what - but I thought they'd be the perfect addition to the mangoes. Black beans would also work really well but I wanted to use up those chick peas. Well, those chick peas were fantastic and my little mango salad ended up becoming my main dish. It was so good that I just couldn't stop eating it! Luckily my enchiladas didn't turn out that great so I was able to munch away on mango.
And in case you're wondering, I'll be doing another run of the enchiladas. Once they're perfect, I'll be posting...
Mango and Chick Pea Salad with Citrus Vinaigrette
1 TB lime juice
juice from half a lemon
zest from 1 lemon (optional)
1/2 TB rice wine vinegar
1 tsp sugar
1 tsp honey
1/2 TB olive oil
1/4 tsp red pepper flakes
1 mango, peeled and cubed
1 red or orange pepper, diced or sliced
2 TB thinly sliced red or sweet onion
1/2 can chick peas, rinsed and drained*
1 jalapeno (I used a red one)
2 TB chopped parsley or cilantro
1. Mix dressing ingredients together then mix with remaining ingredients.
2. Chill for at least 30 minutes then serve.
*Recipe can easily be doubled to use an entire can of beans.