Sunday, April 23, 2017
   
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On Today’s Menu: Curried Chickpea and Mango Salad

As I sit here writing this recipe a blizzard is blasting us … so what’s better than a nice refreshing Spring-themed salad to shake these winter blues! While you gaze upon the feet of snow that mother nature has so kindly given us … (NOT!), I know it is hard to fathom that Spring is right around the corner. Before you know it the robins will be chirping, crocus blossoms will be emerging from the ground and you will want to fit into that swimsuit for the summer beach season. This recipe will be just the one for you. It provides bold, yet well-balanced flavors that are sure to provide a splash of Springtime zest to your lunch or dinner. Enjoy this salad on its own or as a side dish.

Curried Chickpea and Mango Salad

Prep Time: 30 minutes

Cook Time: 15-20 minutes

Yield: 6 Servings

Ingredients:

1 teaspoon Ground Coriander

½ teaspoon Ground Cumin

1 teaspoon Curry Powder

½ teaspoon Ground Turmeric

2 tablespoons Olive Oil

1 medium Cauliflower, broken into bite-sized florets

1 small Red Onion, thinly sliced

1 can Chickpeas, drained and rinsed

2 Mangoes, peeled and cut into a medium dice

1 small Poblano Pepper, seeded and cut into a small dice

1 ½ cups Cilantro leaves, chopped

2 cups Baby Kale, finely chopped

2 Limes, juiced and zested

Salt and Black pepper to taste

Method of Preparation:

1. Pre-heat oven to 375 F. Line a sheet pan with aluminum foil and set aside.

2. Mix together all of the spices in a bowl. Place them into a small dry sauté pan over medium heat.  Gently toast the spices, stirring occasionally until they begin to get fragrant. Set the toasted spice blend aside.

3. Place cauliflower florets in a mixing bowl with 1 tablespoon of olive oil and about a ½ teaspoon each of salt and pepper. Toss to coat evenly and then spread the florets on the sheet pan you set aside earlier. Roast the cauliflower in the oven for 15-20 minutes or until it gets slightly golden brown and is tender. Set aside to cool for later.

4. In a medium-sized sauté pan heat the remaining olive oil over medium-high heat. Cook the onions for about 5 minutes or until they get some color. Add the spice blend and chickpeas, stir well to incorporate. Turn the flame down to medium and cook for another 5 minutes. Allow this mixture to cool down.

5. Add the remaining ingredients and the roasted cauliflower. Stir well to combine and adjust seasoning to taste. Refrigerate before serving.

Lucio C. Battista is a graduate of Johnson and Wales University with a Bachelor’s in Culinary Nutrition and a Master of Arts in Teaching. He can be found cooking in kitchens all over Westchester County as a personal chef and can be reached at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

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