Hello Spring!
So… A. Soup. A. Week. is finally over. And I am taking a break from soups to try some new recipes.
Before I move on, my most favorite soups were Raw Green Mango and Red Lentil and Roasted Tomato, Onion and Garlic Soups. They were neck to neck and I have decided they both were clear winners!
I found fresh raw green mango at the grocery this week and was excited to see baby green mangoes as well. It reminded me of home. This time of the year, there would be plenty of baby green mangoes dropping from the trees in my garden back home. My mother loved to make Mammidi Bhaddalu (baby mango pickles). And that is what I made with them. You can find the recipe here.
This is one of those quick lunch recipes when you need to pack your lunch box for a work day meal. I wish I had some fresh chickpeas, but canned it is!
Ingredients:
1 can organic chickpeas
1/2 raw green mango sliced fine
1 baby yellow pepper sliced thin
1/8 red onion sliced thin
6-8 cherry tomatoes sliced
1/4 cucumber chopped fine
some shredded carrot
a few mint leaves chopped fine
1-2 tsp of capers
a few pickled or fresh jalapeno sliced
Dressing
1 lemon juice (or unsweetened green mango juice)
1 tbsp olive oil
salt to taste
fresh ground black pepper
Toss everything together and enjoy!
Fly 'n Cook 