Curried Coconut Chickpea and Mango Salad

MAKE THIS WITH: Hestan OvenBond Quarter-Sheet Pan

Ingredients:

Coconut Chickpeas

• 2 × 19oz (540 mL) cans chickpeas, drained and rinsed

• 1 cup full-fat canned coconut milk

• 1 tsp ground turmeric

• 1 tsp Madras curry powder

• 1 small garlic clove, finely grated

• ½ tsp kosher salt

• Salad Mix-ins

• 1 ripe mango, peeled and diced

• ½ red bell pepper, finely diced

• ½ English cucumber, quartered lengthwise and thinly sliced

• 2 scallions, thinly sliced

• 1 small red chili, thinly sliced (optional)

• ½ cup shredded purple cabbage

• ½ cup julienned carrots

• ½ cup sugar snap peas, sliced on the bias

• ¼ cup chopped fresh cilantro

• 2 tbsp chopped fresh mint

• Lime-Ginger Dressing

• 3 tbsp fresh lime juice (about 1½ limes)

• 2 tbsp rice vinegar

• 1 tbsp honey or maple syrup

• 1 tbsp toasted sesame oil

• 1 tbsp neutral oil (avocado or grapeseed)

• 1 tsp finely grated fresh ginger

• ½ tsp kosher salt

• Freshly cracked black pepper, to taste

Directions:

1. Simmer the Coconut Chickpeas. In a medium saucepan, combine chickpeas, coconut milk, turmeric, curry powder, garlic, and salt. Bring to a gentle simmer over medium heat and cook for 6–8 minutes until thickened and infused with flavor. Let cool completely.

2. Prep the Salad. In a large bowl, combine mango, bell pepper, cucumber, scallions, chili (if using), cabbage, carrots, and snap peas.

3. Make the Dressing. In a small bowl or jar, whisk together all the dressing ingredients until fully emulsified.

4. Assemble the Salad. Add the cooled chickpeas and chopped herbs to the salad bowl. Pour over the dressing and toss gently to combine. Adjust salt, pepper, or lime juice to taste.

5. Chill and Serve. Cover and refrigerate for at least 1 hour before serving to allow the flavors to develop. Serve cold or slightly chilled.

6. Lettuce Wrap Option.This recipe also makes delicious lettuce cups—perfect for entertaining or packing into a picnic basket!