Follow these steps for perfect results
Extra Virgin Olive Oil
Salt
to taste
Pepper
to taste
Mango (Ripe)
peeled and diced
Lemon juice
large lemon
Avocado
peeled and diced
Red Romaine Lettuce
Kabuli Chana (White Chickpeas)
cooked
Dry Red Chilli
finely chopped
Prep all the ingredients for the salad.
If using refrigerated chickpeas, have them ready for quicker assembly.
In a small mixing bowl, combine the dressing ingredients (lemon juice, olive oil, salt, pepper, chilli) and whisk well.
Set the dressing aside.
In a large mixing bowl, combine the diced mangoes, diced avocados, cooked chickpeas, and lettuce.
Mix gently to combine the salad ingredients.
When ready to serve, drizzle the dressing over the salad.
Give the salad a gentle mix to coat evenly.
Serve the Mango, Avocado and Chickpea Salad.
Expert advice for the best results
Add toasted nuts for extra crunch.
Chill the salad for at least 10 minutes before serving for optimal flavor.
Adjust the amount of red chilli based on your spice preference.
Everything you need to know before you start
5 mins
The salad can be prepped ahead of time, but dress just before serving.
Serve in a bowl and garnish with a sprig of cilantro or a lime wedge.
Serve chilled as a light lunch or side dish.
Pair with grilled protein for a complete meal.
Crisp and refreshing, complements the salad's flavors.
Light and bubbly, cleanses the palate.
Discover the story behind this recipe
Highlights the fresh, vibrant flavors of tropical ingredients.
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