South Indian Chickpea Salad

8 Reviews

Prep: 30 min
Ready In: 1 hr

“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.” - by Tarama

Ingredients

1 (16 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 mango - peeled and diced
1 cup chopped hearts of romaine (optional)
1/2 cup diced cucumber
1/2 cup diced carrot
1/4 cup diced celery (optional)
2 tablespoons fresh lemon juice
salt to taste
1 cup chopped pineapple

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Directions

Toss together the garbanzo beans, mango, romaine lettuce, cucumber, carrot, celery, lemon juice, and salt in a large bowl. Let the mixture set for 30 minutes. Top the salad with the pineapple to serve.

Nutrition

Amount Per Serving (4 total)

Calories
221 cal
11%

Fat
1.6 g
2%

Carbs
47.7 g
15%

Based on a 2,000 calorie diet

Reviews (8)

Rate This Recipe

Kirthana

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 s..." See moreweet 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"

IndyCook

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...." See more"