|Cucumber, Mango, Chickpea Salad|
I feel lazy in this weather. I want to take afternoon naps while dreaming about mountains, or lounge around with my nose in a book. The last thing I want to do is cook, but children still expect to be fed. Imagine that.
This cucumber, mango, and chickpea salad is perfect for dinner on hot summer nights. I served it with some leftover rosemary focaccia, making a complete meal. It is vegan, but will satisfy your omnivore friends as well. It is also full of kid friendly flavors to keep the little people happy, too. I am awaiting an invitation to a potluck just so I can make up a big bowl full to share.
The recipe is adapted from the book Clean Food, by Terry Walters. I picked up the book from a book sale some time ago and only recently have been experimenting with the recipes. In my quest toward minimalism I have given away most of my cookbooks. I seem to use recipes from food blogs that I find on Pinterest more often than an actual book, but Clean Food was one of a handful that made the cut. The recipes are seasonal and use healthy and sustainable ingredients. All of the recipes are vegan, but shouldn't be overlooked if you include animal products in your diet.
Cucumber, Mango, and Chickpea Salad
- 2 medium cucumbers, peeled and diced
- 1 diced mango or 1 bag frozen mango chunks
- 2 cups cooked chickpeas
- 1/4 cup organic raisins
- 1/4 cup minced dried apricots
- 1/2 cup chopped fresh mint
- 2 Tbsp extra virgin olive oil
- 3 Tbsp fresh lemon juice
- 1 green onion, minced
- salt and pepper to taste
In a large bowl, combine cucumbers, mango, chickpeas, raisins, apricots, and mint. Whisk together ingredients for dressing in a small bowl. Pour over salad and toss. Serve with a good bread.