Tomato and mango salad with chickpeas

Based on 1 ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
400 g mixed tomatoes
mango
shallots
200 g canned chickpeas
5 g thyme
30 g olive oil
lemon
1 pinch ground cinnamon
salt
pepper

Utensils

  • peeler
  • knife
  • bowl
  • Step 1/3

    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.
    • mango
    • 400 g mixed tomatoes
    • 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

    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.
    • 200 g canned chickpeas
    • 30 g olive oil
    • 1 pinch ground cinnamon
    • 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

    Arrange the tomatoes and mango on a large plate. Spread the chickpeas on top and then sprinkle with some thyme. Enjoy!
    • 5 g thyme

    Arrange the tomatoes and mango on a large plate. Spread the chickpeas on top and then sprinkle with some thyme. Enjoy!

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