Chickpea and Mango Salad with Smoky Red Pepper Pesto Dressing
By Tideford Organic
Published on 14 January 2022
This bright and vibrant vegan salad with a hint of chilli also stars Tideford Organics’ Smoky
Red Pepper and Garlic Pesto. The perfect summer dish to accompany your next BBQ.Time and servings
15 minsTotal time
2Servings
15 minsPrep time
Ingredients
- 1 tub of red pepper pesto
- 1 can of chickpeas, drained
- 1 mango, chopped into cubes
- 1 small of red pepper, sliced
- 1 red chilli, seeded and chopped
- 3 spring onions, chopped
- 1 handful of fresh basil
- 1 handful of fresh coriander
- 2 tbsp of extra virgin olive oil
- 0.5 lime, juiced
- 1 sprinkle of salt
- 1 sprinkle of pepper
Method
Step 1
Simply mix all of the ingredients together in a bowl.Step 2
Serve on a plate and top with some of the fresh basil, coriander and a little extra virgin olive oil to create a bright and tasty dish.