• 1 cup of chickpeas – soaked overnight
• 2 tablespoons extra virgin olive oil
• 1 small onion chopped fine
• 2 garlic cloves finely chopped
• 2 tablespoons of coriander / parsley – finely chopped
• 2 tablespoons of fresh mint – finely chopped
• 2 tablespoons of lime juice
• 1 tablespoon of fresh celery – finely chopped
• 1 mango – not very ripe slice into long strips
• Salt and pepper to taste

In a small cooker, cover the chickpeas with 4 inches of water, add salt and pressure cooker for one or two whistles. Make sure the chickpeas do not overcook. Drain water once cooked.

Place the cooked chickpeas. Toss the olive oil, lime juice, garlic, onion, coriander, mint, celery, salt and pepper.

On a non-stick pan add a few drops of olive oil and cook the mango for one minute each side or till slightly browned. If you have a griddle pan the lines that develop when browning the mango look great. Place the mango strips on top and serve the salad slightly chilled.

Chickpeas are a great way of getting cholesterol lowering fiber and virtually fat free protein.

Source: wim demortier