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Lilly’s Table

 
 
Mango Chutney Deviled Eggs
© Lillys-Table.com Photo of Curry Garbanzos & Mango Salad
 

Tags: Dairy Free Gluten-Free Vegan Nut Free Low-Glycemic

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Curry Garbanzos & Mango Salad

from Mango Chutney Deviled Eggs with Curried Chickpea Salad, the Week of April 1, 2012.
View the next recipe for this meal.

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.

Ingredients

  • 1 tablespoon mayonnaise
  • 1 tablespoon mango chutney
  • ½ teaspoon curry powder
  • 1 pinch salt, to taste
  • 1 can garbanzo beans, or about 1 1/2 cups cooked
  • ½ cup mango, cut in small cubes or dried mango*
  • 2 tablespoons cilantro, roughly chopped
  • 1 cup arugula, or other baby greens

Serving Size: 2 People

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Preparation Instructions

Whisk together the mayonnaise, chutney, curry powder and salt.
Drain the beans, rinse and shake dry.

Fold in the garbanzo beans, mango*, cilantro, arugula and any other finely chopped or shredded veggies you may desire such as carrots or celery.

*If using dried mangoes, tear or cut them into pieces (scissors work well to cut them). Toss them with the dressing prior to adding the remaining ingredients. If you prefer your mangoes to be more moist rehydrate for 10 minutes in boiling water.