Sunday, April 28, 2013

Chickpea Salad with Mango Chutney

Hi readers!  Hope everyone has been cooking up some great things.  Right now I am anticipating late spring/summer produce, in my opinion, the best season for fresh produce.   Mangoes, like asparagus and fava beans, hit the markets this time of year in abundance.  Mangoes are one of my favorite fruits... There is something that is so flavorful and fresh about their sweet taste and texture.  I have a friend who live in SE Asia who recently posted about his preference over three different fresh varietals he had access to, and I have to admitt I was jealous.  The mangoes I used in this recipe were sourced from Mexico and Nicaragua.  Not bad, but definitely not close by.  Regardless, this is one flavorful fruit I love eating even if it is not local.  Combine this lovely sweet fruit with chick peas and you have my attention.

This cold salad is perfect for a cool, healthy lunch.  I used a Serrano pepper in place of the dried red pepper and still loved it.  A piece of advice I'd like to offer - buy a couple of mangoes anytime you plan on featuring one in your recipe.  That way you are guaranteed to have the ripest option and any leftover ingredients can easily turn into a mango salsa!  Or give this Mango Chicken Cashew dish a shot I did last year... so good also :)

This recipe, chosen from Mark Bittman's Food Matters Cookbook was one I had to try.  Chickpeas, mangoes and cilantro, yes please!  I am huge fan of Mark Bittman, I think the guy is a genius of healthy, simple flavors.  So I was very excited when I was asked to host this week's Food Matters Project.   Check out what other bloggers in the Food Matters Project did with this recipe here.


1 teaspoon cumin or coriander seeds
1/2 small dried hot red chile, or 1/4 Serrano pepper
1/2 cup cashews (raw are fine)
1 small garlic clove
Salt and black pepper
3 cups cooked or canned chickpeas, drained
1 cup chopped fresh mangoes or apricots
Juice of 1 lime
Olive oil as needed
1/2 cup chopped fresh cilantro
1/4 cup plain yogurt, optional


To make chutney:  In a small, dry skillet, combine coriander seeds, chile and cashews. Heat over medium heat, shaking pan frequently for 3 to 5 minutes or until everything colors slightly and becomes fragrant.

Transfer to blender or food processor. Add garlic and a sprinkling of salt and pepper. Process, stopping machine to scrape down sides if necessary, until finely ground but not as smooth as peanut butter.

To assemble salad: In a salad bowl, toss chickpeas and fruit with chutney. Add lime juice and a little oil if needed to help bring everything together. Stir in cilantro. Taste. Adjust seasoning. Serve immediately, drizzled with yogurt. Or cover and refrigerate for up to 1 day.  Enjoy!!!