Chickpea (Sprouts) and Mango Salad with Simple Dressing (Oil Free)
Wholesome Chickpeas and Mango Salad, is a Whole Foods Plant Based style high protein salad bowl with an Oil Free Dressing. Recipe below has step wise pics, tips, includes boiling chickpeas using Stove Top, Instant Pot Methods.
Equipment
- 1 Sauce Pan / Vessel (for stove-top method) (to boil the chickpeas)
- 1 Instant Pot or Electric Pressure Cooker (for IP method) (to boil the chickpeas)
- 1 Small mixing bowl
- 1 Wide Mixing Bowl
Ingredients
- 2 cups Sprouted Black Chickpeas / White Garbanzo Beans (cooked/canned/tinned)
- 1 cup Fresh Mango Cubes (green or yellow)
- ½ cup Chopped Fresh Apple (green or red)
- ¼ cup Grated Carrot
- a handful Rockets (or) any Salad leaves (optional)
- 8 to 10 count Sugar Snap Peas
- 6 tablespoons Mango Puree (store bought / freshly prepared)
- 1 to 2 teaspoons Himalayan Rock Salt (or as per taste)
- ½ tablespoon Dry Red Chilli flakes
Instructions
Prep Work:
- Get the chickpeas (sprouts) cooked. See pics above for cooking instructions of, Stove Top Method and Instant Pot Methods.
Salad Dressing:
- For dressing , take a small cup, add the mango puree , salt and chilli flakes. Mix well.
Make the Salad:
- In a wide mixing bowl, add the cooked chickpeas, sugar snap peas and mango cubes. Pour the dressing.Using two spatulas gently combine everything. Now add the salad leaves, chopped apple, grated carrot. Give one last gentle mix.
- Serve the salad in bowls or cups. Done!!
Notes
Please see the MAIN POST for recipe with step wise PICS & TIPS!