The holy month of Ramadan has graced us once again, and I pray that our fasts and prayers are accepted, and we leave the month renewed in faith and spirituality!
I had originally planned to post a recipe for every day of the month, but life got the best of me and I wasn’t able to prepare 30 days worth of recipes for the blog. I will however be posting family favorites regularly throughout the month, and I hope that you are able to take some inspiration from them 🙂
Recently I stopped by to pick up a few essential items from a local Indian grocer, and I stumbled upon freshly arrived mangoes! Now if you’re desi (person of South Asian descent), I’m sure you can imagine my excitement. If you’re not desi, let me explain: we live for mangoes. It’s in our DNA. The love for them courses through our blood.
We went through most of them as is, but I got creative with a few. Some were blitzed into milkshakes, and a few were chopped up and tossed into this delicious Mango Chickpea Salad (recipe from Green Evi). It’s amazing on its own, and would also pair well with a grilled protein as a main entrée.
Mango Chickpea Salad
Yield: 4 Servings
- 2 cups (one 14-ounce can) garbanzo beans, rinsed and drained
- 1 mango, peeled and diced
- 1 red bell pepper, diced
- 1 red onion, diced
- 1 green chili, seeded and diced small
- 1 lime, juiced
- Handful cilantro, chopped
- 2 tablespoons olive oil
- Salt, to taste
- Ground black pepper, to taste
Combine all ingredients together in a large bowl and toss to combine.