Tomato and mango salad with chickpeas

Name: Tomato and mango salad with chickpeas
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: middle eastern
Ingredients: 14 oz mixed tomatoes; 1 mango; 3 shallots; 7 oz canned chickpeas; 0.25 oz thyme; 1 oz olive oil; 1 lemon; 1 pinch ground cinnamon; salt; pepper

Based on 2 ratings

In app

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"This is once again one of those "leftover" salads, because we had a whole box of colorful, very nice tomatoes begging to be used up. I love the mixture of tomatoes with sweet fruit, and mango goes very well with them. The cinnamon makes it more exciting, but if you don't like it, you can leave it out. Instead of chickpeas, beans or couscous would also work—simply whatever is in your pantry!"

Difficulty

Easy 👌

Preparation

15 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

200 g

mixed tomatoes

mango

1½

shallots

100 g

canned chickpeas

2½ g

thyme

15 g

olive oil

lemon

½ pinch

ground cinnamon

salt

pepper

Utensils

peeler, knife, bowl

Step 1/3
- ½ mango
- 200 g mixed tomatoes
- 1½ shallots
- peeler
- knife
Peel the mango and cut off the flesh directly at the core. Then cut into thin slices. Also slice the tomatoes, peel the shallots and cut them into fine rings.
Step 2/3
- 100 g canned chickpeas
- 15 g olive oil
- ½ pinch ground cinnamon
- ½ lemon
- salt
- pepper
- bowl
Mix the chickpeas in a bowl with olive oil, cinnamon, the juice and zest of one lemon and the shallot rings. Season with salt and pepper.
Step 3/3
- 2½ g thyme
Arrange the tomatoes and mango on a large plate. Spread the chickpeas on top and then sprinkle with some thyme. Enjoy!
Enjoy your meal!