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.
Original recipe makes 4 servings
Ingredients
1 (16 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 mango – peeled and diced
1 cup chopped hearts of romaine
1/2 cup diced cucumber
1/2 cup diced carrot
1/4 cup diced celery
2 tablespoons fresh lemon juice
salt to taste
1 cup chopped pineapple
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PREP
30 mins
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READY IN
1 hr
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
Calories: 221 kcal
Carbohydrates: 47.7 g
Cholesterol: 0 mg
Fat: 1.6 g
Fiber: 7.4 g
Protein: 6.7 g
Sodium: 456 mg