Chickpeas and Mango Salad
A side salad that tickles the taste buds with the natural sweetness of the mango and the tang of the lemon juice drizzled in before tossing. I garnished the salad with mint leaves freshly picked from the garden to brighten it up.
- If using canned chickpeas, drain well.
- Peel the cucumber. Cut into halves lengthwise. Scape off the seeds. Cut the flesh into half-inch cubes.
- Halve the tomatoes. Optionally, squeeze out the seeds. Cut the tomato flash into half-inch cubes.
- Cut and remove the mango stone. Cut the flesh into half-inch cubes.
- Toss all the ingredients. Garnish with your preferred fresh herb. Serve and enjoy.
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