Ingredients:
½ cup dried chickpeas
Butter lettuce leaves
1 lime, juiced
1-tablespoon sugar
1-tablespoon olive oil
2 garlic cloves, finely minced
1 mango, diced
1 cup grape tomatoes, cut in half
½ cup red onion, diced
¼ cup cilantro leaves, chopped
¼ cup fresh mint leaves, chopped
Salt and pepper, to taste
Directions:
Place chickpeas and 6 cups of water in a pot and bring to a boil. Boil for 2 minutes, turn off heat, cover and let stand for 1 hour. Keep beans covered and cook over low to medium heat for about 1-½ hours or until desired tenderness is reached, drain and set aside.
Separate the butter lettuce leaves. Wash and dry them gently; set aside.
Combine lime juice, sugar, olive oil and garlic in a small bowl; set aside.
In a large bowl combine the chickpeas, mangoes, tomatoes, onion, cilantro and mint. Add the reserved dressing and gently toss to coat. Season with salt and pepper, to taste.
Place a portion of the chickpea salad over each of the lettuce leaves and enjoy.
Nutrition Facts: Calories 144 | Total Fat 3.5 g | Saturated Fat 0.5 g | Cholesterol 0 mg | Sodium 206 mg | Carbohydrates 26 g | Dietary Fiber 5 g | Protein 4.5 g
Recipe developed by Two Peas & Their Pod