Spiced Chickpea and Mango Salad

I admit that one of the things that is most difficult for me to eat at home in the summer are legumes, and the truth is that it does not surprise me because I am the first that as soon as the heat arrives I only want fresh things. Is it also your case? Well, I can only tell you one thing… You have to try this spicy chickpea and mango salad!

It is true that, at least in my case, we tend to associate legumes with heartier dishes, typical of the coldest months of the year. And of course I 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 go a long way.

And since I adore chickpeas and I'm always looking for and capturing new recipes to prepare them in a salad during the summer, as soon as I saw this recipe by Yotam Ottolenghi I fell at his feet. It seemed to me that the combination of the chickpeas with the touch of spices and the sweet spot of the mango had to be delicious... And boy is it!

During this summer I have prepared it many times at home, adding some ingredients and substituting others with respect to the original, and I can only tell you that at home they give me the wave every time I prepare it... and eating legumes in these months is no longer a impossible mission for me

Do you dare to prepare it?

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

Ingredients (for 4 people)

• 150g chickpeas (dry weighted)
• 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
• 100g of lamb's lettuce or arugula
• 100g of goat cheese
• 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 fire 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 time we lower the heat, whatever is necessary so that it does not lose pressure, that is, the second ring does not lower, and we keep on the fire for 15 or 20 minutes.
4. After that time we removed the pot from the heat and depressurized it. Drain the chickpeas and reserve.
5. With a sharp knife , cut the onion into thin slices and reserve.
6. Cover the bottom of the Le Creuset skillet with olive oil and when hot add the onion and fry over low heat until transparent.
7. When the onion is soft, we add the chickpeas that we had reserved as well as the curry, turmeric, cumin, sugar, salt and cayenne 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, we are peeling the mango and cutting it into cubes of approximately 2cm. We booked.
11. Peel the avocado (with the Tellier cutter we peel and cut in one go), and sprinkle it with a little lime juice so that it does not oxidize. We booked.
12. Once the chickpeas have cooled, add the mango, avocado, lamb's lettuce or arugula and the crumbled goat cheese to the salad bowl.
13. Season with olive oil , the juice of ½ lime and salt, and sprinkle with the zest of ½ lime... and enjoy!!!

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

Grades

• The cayenne is completely optional, but I love the spiciness that gives this salad.

I am sure that as soon as you try this salad it will become one of the favorites at home! And if yours are hot legumes, all you have to do is try this dish with the warm chickpeas and replace the lamb's lettuce with some fresh spinach... you'll see how you'll fall in love with it!!