Recipe by Tarama
"The State of Tamil Nadu in South India is the origin for Madras Curry, versatile salads, and stir-fry. Of course, locally they are known by different names. A twist on a traditional salad, my chickpea salad can be made as an appetizer or a healthy snack with tea."
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1 (16 ounce) can
garbanzo beans (chickpeas), rinsed and drained
mango - peeled and diced
chopped hearts of romaine
fresh lemon juice
salt to taste
I loved the combination of ingredients, but found the lack of seasoning to be a bit disappointing. I added a little cayenne and fresh cilantro, which definitely helped. Overall, refreshing and tasty.
1) Romaine hearts should not even be optional- they don't belong in this dish. 2) I think the writer of the recipe forgot to mention that you should use an UNRIPE mango that's green and tangy. The sweet mushiness of a mango distracts the palate. 3) I agree with another reviewer and spiced it up with some cayenne, cilantro, and a few little green chillies. 4) make sure you rinse canned chickpeas well, otherwise they retain a starchy liquid which tastes funny
Very tasty, but must be eaten at once. Not good as leftovers!
I loved the idea of the fresh fruit and the chickpeas as well as the simplicity of the dish. It was rather bland. I will try it again but next time I may add some red pepper flakes to liven it up.
Fun combination of ingredients but I gave it a 4-star rating since I would prefer some sort of dressing to go with it which the recipe doesn't include.
Nice salad for lunch. I really like this IF you leave out the romaine hearts and add cilantro and red pepper flakes. I also left out the celery but will try it next time.
it tastes very good
Delicious, refreshing. I added a shot of my favourite West Indian curry sauce (it has a mango base,a perfect complement.)
* Percent Daily Values are based on a 2,000 calorie diet.
South Indian Chickpea Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 14
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