fresh cilantroroughly chopped, for garnish, if desired
Directions
In a large bowl, whisk together garlic, orange juice, lime juice, honey, 1/4 tsp (1 mL) salt and 1 Tbsp (15 mL) olive oil. Set aside.
In a separate bowl, combine paprika, onion powder, garlic powder, black pepper, basil, remaining salt and cayenne pepper. Add the remaining 1/2 Tbsp (7 mL) olive oil and stir to combine, and then add the chickpeas and stir to coat.
Heat a skillet over medium-high heat. Add seasoned chickpeas and spread evenly, cooking until some of the chickpeas are browning in places, about 5-10 minutes. Remove from heat.
To the bowl with the orange/lime juice mixture, add cabbage, almonds, mango, red pepper, red onion, torn mint leaves and chickpeas. Toss to coat and serve immediately as a side salad or make it a main dish and add your favourite protein.
tips
You can use 2 cups (500 mL) frozen mango in this recipe if you can't find ripe mango. Thaw and pat dry before adding to the salad.
fresh cilantro (roughly chopped, for garnish, if desired)
1
In a large bowl, whisk together garlic, orange juice, lime juice, honey, 1/4 tsp (1 mL) salt and 1 Tbsp (15 mL) olive oil. Set aside.
2
In a separate bowl, combine paprika, onion powder, garlic powder, black pepper, basil, remaining salt and cayenne pepper. Add the remaining 1/2 Tbsp (7 mL) olive oil and stir to combine, and then add the chickpeas and stir to coat.
3
Heat a skillet over medium-high heat. Add seasoned chickpeas and spread evenly, cooking until some of the chickpeas are browning in places, about 5-10 minutes. Remove from heat.
4
To the bowl with the orange/lime juice mixture, add cabbage, almonds, mango, red pepper, red onion, torn mint leaves and chickpeas. Toss to coat and serve immediately as a side salad or make it a main dish and add your favourite protein.
5
You can use 2 cups (500 mL) frozen mango in this recipe if you can't find ripe mango. Thaw and pat dry before adding to the salad.
