Summary

Ingredients

• 100 g chickpeas, dried
• water
• 1 mango (s)
• 1 avocado (s)
• 1 bell pepper (s)
• 200 g tomato (s) (cocktail tomatoes)
• 0.5 ½ cucumber (s)
• 1 small Head iceberg lettuce
• 1 lemon (s)
• 1 tablespoon oil, neutral
• Lemongrass, dried
• ginger
• cinnamon
• possibly salt and pepper
• possibly chili powder
• possibly curry powder
• possibly feta cheese

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Instructions

1. Soak the chickpeas in water overnight and then cook them for an hour - do not add salt to the cooking water! Then drain, rinse with cold water and allow to cool.
2. Meanwhile, peel the mango and dice the pulp. Peel, quarter and cut the avocado as well. Core the pepper and cut into cubes. Peel the cucumber as you like and first cut it into slices, then halve or even quarter them again. Pluck the leaves from the lettuce and mix with the vegetables, the chickpeas, cocktail tomatoes, halve or quarter them as desired, and the mango cubes.
3. For the dressing, squeeze the lemon and mix the juice with the oil. Add the spices - lemongrass, ginger and cinnamon can be used generously. Pour over the salad and mix everything well. If necessary, season to taste with salt and pepper - if you like, you can also add chilli or curry and give the salad a little spiciness.
4. It is best to let the salad steep a little before serving and then taste it again. The amount is enough for four good plates of salad - if you like, you can crumble some goat or feta cheese over it and have a complete, light meal.