Spiced Chickpea and Mango Salad

I admit that one of the things I find hardest to get my family to eat at home in summer is legumes, and it's no surprise because I'm the first who, as soon as the heat arrives, only wants cool things. Is it the same for you? Well I'll tell you one thing… You have to try this spiced chickpea and mango salad!

It's true that, at least in my case, we tend to associate legumes with heartier dishes, typical of the colder months. And I'm certainly not the one to say I don't enjoy a good cocido with all its trimmings, but what is clear is that legumes offer so much more.

And since I adore chickpeas and I'm always on the lookout for new recipes to make them into summer salads, as soon as I saw this recipe by Yotam Ottolenghi I fell head over heels. It seemed to me that the combination of chickpeas with the touch of spices and the sweet note of mango had to be a delight… and it really is!

This summer I've made it many times at home, adding some ingredients and swapping others from the original, and I can only tell you that at home they cheer every time I make it… and getting legumes into meals during these months is no longer an impossible mission for me!!!

Are you encouraged to make it?

WMF Perfect Pressure Cooker, platos cerámicos Nezumi de Tokyo Design Studio, pan skillet Le Creuset and cuchillo de acero carbono Pallarès

Ingredients (for 4 people)

• 150gr of chickpeas (weighed dry)
• 1 onion
• 1 teaspoon curry powder
• ½ teaspoon ground turmeric
• ½ teaspoon ground cumin
• Ground cayenne pepper (to taste)
• 1 teaspoon sugar
• Olive oil
• 1 large mango
• 1 avocado
• 100gr of lamb's lettuce or arugula
• 100gr goat cheese log
• 1 lime
• Salt

Preparation

1. The night before, soak the chickpeas in plenty of lukewarm water.
2. The next day put the WMF Perfect pressure cooker on the stove with plenty of water and, once the water begins to boil, add the chickpeas.
3. Close the pot and put it on high heat until the second ring rises. At that moment lower the heat, as much as necessary so it doesn't lose pressure, that is, so the second ring doesn't drop, and keep it on the heat for 15 or 20 minutes.
4. After that time remove the pot from the heat and depressurize it. Drain the chickpeas and set aside.
5. With a knife well sharpened slice the onion into thin rings and set aside.
6. Cover the bottom of the skillet by Le Creuset with olive oil and when it's hot add the onion and sauté over low heat until translucent.
7. When the onion is soft add the chickpeas we had set aside as well as the curry, turmeric, cumin, sugar, salt and the cayenne if you decide to use it.
8. Cook over medium heat for about 10 to 15 minutes so all the flavors meld well.
9. We remove the skillet from the heat and pour the chickpeas into a serving bowl to let them rest until they cool.
10. While the chickpeas cool, peel the mango and cut it into cubes of about 2cm. Set aside.
11. Peel the avocado (with the Tellier slicer we peel and cut in one stroke), and sprinkle it with a little lime juice so it doesn't oxidize. Set aside.
12. Once the chickpeas have cooled, add the mango, the avocado, the lamb's lettuce or arugula and the crumbled goat cheese to the serving bowl.
13. Dress with olive oil, the juice of ½ lime and salt, and sprinkle with the zest of ½ lime… and enjoy!!!

Pan skillet Le Creuset, cuchillo de acero carbono Pallarès and platos cerámicos Nezumi de Tokyo Design Studio

Notes

• The cayenne is totally optional, but I love the kick that the heat gives to this salad.

I'm sure that once you try this salad it will become one of your household favorites! And if you prefer warm legumes, just try this dish with the chickpeas warm and replace the lamb's lettuce with some fresh spinach… you'll see how you fall in love!!