Vickys Chickpea Mango Salad, Gluten, Dairy, Egg & Soy-Free

• 400 grams can of chickpeas, drained
• 1 mango, peeled and diced
• 1 small cucumber, peeled and diced
• 200 grams cherry tomatoes, halved
• 1 small red onion, halved then sliced
• 2 baby courgettes, sliced into ribbons with a vegetable peeler
• 3 baby (sweetbite) snacking bell peppers, sliced in rings
• 1 lemon cut into wedges to serve
• 2 tbsp sesame seeds
• 200 grams coconut yogurt (see recipe below) / natural yogurt
• 2 tbsp balti curry paste, see my recipe attached below
• 3 tbsp freshly chopped coriander / cilantro
• 1 lemon, zested and juiced
• 1 tsp agave nectar / honey

1. In a large bowl combine the chickpeas, mango, cucumber, tomatoes, onion, courgette/zucchini and peppers
2. Mix the dressing ingredients together
3. Pour over the salad and toss together
4. Sprinkle over the sesame seeds and garnish with the lemon wedges and some extra coriander leaves
5. I made this salad to compliment the recipe that taylor68too posted called Cuban Roast Chicken, attached below.
6. I had some leftovers for the next day in the fridge and decided we'd have it cold for lunch.
7. The flavours in the salad mirror the spices, fragrance and flavours in her recipe and they go together extremely well.
8. Thanks again Taylor!

chickpeas, mango, cucumber, cherry tomatoes, red onion, baby courgettes, snacking bell peppers, lemon, sesame seeds, coconut yogurt, curry paste, cilantro, lemon, honey

Taken from cookpad.com/us/recipes/364771-vickys-chickpea-mango-salad-gluten-dairy-egg-soy-free (may not work)