Spiced Chickpea and Mango Salad

I admit that one of the things I find most difficult to get people to eat at home in the summer is legumes, and the truth is that I'm not surprised because I'm the first one who, as soon as the heat arrives, only wants cool things. Is this the same case for you? Well, I'll just tell you one thing... You have to try this spiced chickpea and mango salad!

It is true that, at least in my case, we tend to associate legumes with heartier dishes, typical of the colder months of the year. And I certainly won't be the one to say that I don't enjoy a good stew, with all its sacraments, but what is clear is that legumes can do much more.

And since I love chickpeas and I'm always looking for new recipes to prepare them in salads during the summer, as soon as I saw this recipe by Yotam Ottolenghi I fell head over heels. I thought that the combination of chickpeas with the touch of spices and the sweet touch of mango had to be a delight... And boy is it!

I have prepared it many times at home this summer, adding some ingredients and replacing others with respect to the original, and I can only tell you that people at home rave about it every time I prepare it... and eating legumes during these months is no longer an impossible mission for me!!!

Do you dare to prepare it?

WMF Perfect pressure cooker , Nezumi ceramic plates from Tokyo Design Studio , Le Creuset skillet and Pallarès carbon steel knife

Ingredients (for 4 people)

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

Elaboration

1. The night before, we soak the chickpeas in plenty of warm water.
2. The next day, we put the WMF Perfect pressure cooker on the heat with plenty of water and, once the water begins to boil, we add the chickpeas.
3. We close the pot and put it on high heat until the second ring rises. At that point we lower the heat, as much as necessary so that it does not lose pressure, that is, so that the second ring does not drop, and we keep it on the heat for 15 or 20 minutes.
4. After this time, remove the pot from the heat and depressurize it. Drain the chickpeas and set aside.
5. Using a sharp knife , cut the onion into thin slices and set aside.
6. We cover the bottom of the Le Creuset skillet with olive oil and when it is hot we add the onion and fry it over a low heat until it is transparent.
7. When the onion is soft, add the chickpeas that we had reserved as well as the curry, turmeric, cumin, sugar, salt and cayenne pepper if we decide to use it.
8. We cook over medium heat for about 10 or 15 minutes so that all the flavors are well integrated.
9. Remove the skillet from the heat and pour the chickpeas into a salad bowl to let them rest until they cool.
10. While the chickpeas are cooling, peel the mango and cut it into approximately 2cm cubes. Set aside.
11. Peel the avocado (with the Tellier cutter , peel and cut in one go) and sprinkle it with a little lime juice to prevent it from oxidizing. Set aside.
12. Once the chickpeas have cooled, add the mango, avocado, arugula and crumbled goat cheese to the salad bowl.
13. We dress with olive oil , the juice of ½ lime and salt, and sprinkle with the zest of ½ lime… enjoy!!!

Le Creuset skillet pan , Pallarès carbon steel knife and Nezumi ceramic plates by Tokyo Design Studio

Grades

• The cayenne pepper is totally optional, but I love the spicy touch it gives to this salad.

I'm sure that once you try this salad it will become one of your favourites at home! And if you like warm legumes, you just have to try this dish with warm chickpeas and replace the lamb's lettuce with some fresh spinach... you'll love it!