|3 tbsp extra virgin olive oil||1 x 14 oz (400 g) can garbanzo beans (chickpeas), rinsed and drained|
|1 tbsp cider vinegar||1 mango, cut into cubes (see Cook's Notes)|
|pinch of granulated sugar||1 red onion, finely chopped|
|pinch of curry powder||handful of whole natural almonds (skins on), very coarsely chopped|
|sea salt and freshly ground black pepper||handful of fresh mint, finely chopped|
First, make the dressing. Whisk together the oil and vinegar, add the sugar and curry powder, season with salt and pepper, and whisk until blended.
Add the garbanzo beans, mango, red onion, and almonds. Toss gently to mix. Just before serving, stir in the mint.
To cut up a mango, lay it down on its side, and slice it lengthwise along one side as near to the pit as possible. Turn the sliced piece over, slice a crisscross pattern in the flesh, and turn the pieces out. Repeat with the other side.
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