Reviewed: Aug. 4, 2009

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.

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Reviewer:

The Fragile Gourmet

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Plainfield, Illinois, USA

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Reviewed: Nov. 11, 2008

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

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Reviewer:

Kirthana

Cooking Level: Beginning

Living In: Manchester, New Hampshire, USA

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Reviewed: Aug. 7, 2008

Very tasty, but must be eaten at once. Not good as leftovers!

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Reviewer:

SOLINARI

Cooking Level: Beginning

Living In: Setesdal, Aust-Agder, Norway

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Reviewed: Jun. 25, 2008

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.

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Reviewer:

IndyCook

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Brownsburg, Indiana, USA

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Reviewed: Jun. 25, 2008

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.

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