Mango Salad With Roasted Chickpeas & Asparagus Recipe

Name: Mango Salad With Roasted Chickpeas & Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 fresh mango; 150 g green asparagus; 1 small white pumpkin; 400 ml chickpeas; 50 g rocket, salad; 100 g runner beans; 50 g garden peas (without the pot); 2 tablespoons fresh green onions; 2 tablespoons fresh parsley; 2 tablespoons sliced almonds; 1 teaspoon fresh red chili (optional); 1 1/2 tablespoons olive oil; 1 teaspoon smoked paprika; salt & pepper; 3 -4 tablespoons ginger, and lime dressing

Servings: persons

1/2 fresh mango
150 g green asparagus
1 small white pumpkin
400 ml chickpeas
50 g rocket, salad
100 g runner beans
50 g garden peas (without the pot)
2 tablespoons fresh green onions
2 tablespoons fresh parsley
2 tablespoons sliced almonds
1 teaspoon fresh red chili (optional)
1 1/2 tablespoons olive oil
1 teaspoon smoked paprika
salt & pepper
3 -4 tablespoons ginger, and lime dressing

1
To prepare asparagus use the large frying pan over a medium-high heat and stir-fry for approximately 2-3 minutes then remove them and set aside to cool, repeat the same with chopped Dudhi. In the last step use the pan to cook chickpeas. Reduce the heat to medium then add chickpeas and smoked paprika and salt and cook for about 5 minutes.
2
In the medium sauce pan over a medium heat cook chopped runner beans for about 3 minutes before adding garden peas. Cook all ingredients for additional 2-3 minutes. Cool the chickpeas once cooked.
3
Peel and chop mango, fresh parsley, green onions and fresh chilli.
4
To combine all ingredients use the large bowl; add mango, asparagus, Dudhi, chickpeas, rocked salad, runner beans, garden peas, green onions, fresh parsley and chilli.
5
Season the mango salad with salt and pepper and serve in a smaller bowl or plate with ginger dressing and almond flakes.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 fresh mango, 150 g green asparagus, 1 small white pumpkin, 400 ml chickpeas, and more.

Yes, Mango Salad With Roasted Chickpeas & Asparagus falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mango Salad With Roasted Chickpeas & Asparagus

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