It’s mango season in South Florida! The wonderful tropical fruit is very abundant here now. I’ve been grabbing the fruit at the store for cheap and from coworkers who can’t eat them fast enough. It is great to have such access to a sweet local treat. And the bright orange-yellow color looks great in food.
So far, I’ve eaten mangoes by themselves, in smoothies, made a salsa and (a surprise to nobody) in chickpea salad. I thought a chickpea salad with Indian seasonings would be the perfect vehicle to balance this sweet fruit that is common in India. It’s a great salad with warming garam masala and a nice contrast of sweet mango and crisp vegetables.
Learn how to pick and cut mangoes here.
Indian mango chickpea salad
- 1 can chickpeas, rinsed
- 2 medium mangos, in chunks
- 1 red pepper, diced
- 1 cucumber, diced
- 3 tablespoons lime juice
- 1/5 teaspoon (or more to taste) Garam Masala
- Salt and pepper to taste
Mix all ingredients, let chill for an hour. Serve cold.