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Thinly sliced cucumbers and melon, especially watermelon with a an acidic splash of lime or rice wine vinegar makes a bright delight to have on the side. Cut the melon into a similar size to the cucumbers.
This Salvadoran slaw appears along papusas and if you are lucky in little bowls perfect for dipping chips at some Mexican restaurants. Allow this slaw some time to marinate and absorb, otherwise it comes together quickly and with ease.
Bright, golden seasoning dashes up these little baby cabbages and cashews as they roast in a splash of olive oil. The nuts are entirely optional, but add so much to the dish. Especially since they soak up the curry as well.
Simply toss together these chickpeas (aka garbanzos) with veggies and curry blend. A dollop of yogurt is just to finish the meal. If starting with dry beans, soak for about 24 hours changing the water periodically until they are plump. Simmer them slowly until they are tender for about an hour or so. Start with 1/2 cup of dry for 2 servings.
Pantry items are tossed together with fresh greens and mango. If you do not have access to fresh mangoes, tear dried mangos up into pieces and plan to use about half of the amount. Make this vegan by using vegenaise. A sprinkle of crushed cashews will add a nice boost of protein and crunch.
