Page 39 - UMass2018_CookBook
P. 39
Chickpea, Avocado and Mango Salad
Wong Family, Foxborough, MA
“This is an easy and healthy recipe, a quick go-to dinner salad.” — Joyce Wong
Preparation
1. Put the avocados in a serving bowl and stir in the lime juice.
2. Add the chickpeas, bell pepper, mango, onion, habanero, cilantro and oil. Season with salt, pepper and cumin and stir until blended.
Ingredients
Serves 6
2 avocados, pitted, peeled and diced
Juice of 1 lime
1 (15-ounce) can chickpeas, drained and rinsed
1 red bell pepper, seeded and diced
1 mango, pitted, peeled and diced
1 small red onion, chopped
1 habanero pepper, seeded and chopped
1 tablespoon chopped fresh cilantro
3 tablespoons extra-virgin olive oil
Salt
Ground black pepper Ground cumin
TASTE OF HOME | 33
