Saturday, April 2, 2011
Chickpea, Watercress & Mango Salad with Lime-Curry Vinaigrette
Don't you just love things that are minimum effort and maximum reward? I'm thinking beach hair, Bravo TV shows, avocado on anything, flip flops, and this salad. Next time, I'm making a double batch...I ate in all in 12 hours.
Chickpea, Watercress & Mango Salad
1 1/2 cups cooked chickpeas, or 1 can (14 oz), rinsed
1 roasted red bell pepper, diced
1 mango, peeled and cut into 1/2-inch dice
1 cucumber, peeled, halved, seeded and cut into 1/2-inch dice
1 bunch watercress (about 2 cups), washed and dried, large stems removed, roughly chopped
2 1/2 T fresh lime juice
1 1/2 t curry powder
1 t minced fresh ginger
1 t honey
4 T canola oil
salt & pepper
-In a large bowl, combine the chickpeas, roasted red pepper, mango and cucumber.
-To make the dressing, in a medium bowl, whisk together the lime juice, curry powder, ginger, honey, oil, salt & pepper. When ready to serve, add dressing only to the amount of salad you think you will serve that day. Add the watercress and dressing to the chickpea mixture and toss to combine. Store remaining salad and dressing separately, covered, in the refrigerator.