Mango Garbanzo Salad
It’s a main dish. The mango in this hearty, low-fat salad can be fresh (preferred), frozen or canned, Or you might substitute diced peaches. Throw the ingredients together for your first night out. If the night turns nippy, add a mug of cream soup and hot cornbread.
The salad gets better and better as it chills in the fridge for several hours. To serve it, pave the plate with shredded lettuce, cover with salad and sprinkle with sliced almonds.
1 tablespoon lemon or lime juice
2 cans, 15 ounces each, garbanzos, aka cici or chickpeas
1 ½ cups diced mango
8-ounce carton lemon or mango yogurt
2 tablespoons mango chutney
1 teaspoon dried cilantro OR
1 tablespoon minced fresh cilantro
2 ribs celery, thinly sliced
Rinse and drain garbanzos. In a bowl, toss garbanzos with lemon juice. Add yogurt, chutney and cilantro. Fold in mango and celery. Cover and chill until serving time.
Spoon over lettuce. Sprinkle with sliced almonds and serve at once. Serves 4 to 5 as a main dish.
See more of Janet Groene’s RV-ready recipes at https://CampAnd RVCook.blogspot.com