Exotic pasta salad with mango and roasted chickpeas
Preparation
25 min
Difficulty
Easy
Servings
4
Preparation
- Cook the pasta al dente, then rinse under cold water.
- In a large bowl, combine the pasta, mango, bell pepper, carrot, green onions, and cilantro.
- Add the dressing and mix well.
- Just before serving, top with the roasted chickpeas to keep them crunchy.
Biotalia Tip:
- Zero waste tip – Got leftover chopped veggies, overripe fruit, or herbs? Toss them into this salad or your next one. Bioitalia makes it easy to cook with what you already have.
- Prep ahead – Double the chickpea batch and store extras in an airtight container. They make a perfect snack or crunchy topping for soups and salads.
- Fun serving idea – Spoon the salad into large lettuce leaves to make "green tacos" — a mess-free lunch option kids will love!
Ingredients
Salad
- About 3 cups (300 g) Bioitalia short pasta (penne or fusilli)
- 1 cup (250 ml) diced mango
- 1 red bell pepper, diced
- 1 carrot, grated
- 2 green onions, sliced
- ¼ cup (15 g) chopped fresh cilantro
- 8 large Boston or romaine lettuce leaves (for serving)
Roasted chickpeas
- 1 cup (250 ml) cooked Bioitalia chickpeas
- 1 tbsp (15 ml) olive oil
- ½ tsp paprika
- ½ tsp salt
- Pinch of mild or hot chili powder (optional)
Roast in the oven at 400°F (200 °C) for 20 minutes, stirring halfway through, until golden and crispy.
Exotic Dressing
- 2 tbsp (30 ml) lime juice
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 ml) honey or maple syrup
- 1 tsp freshly grated ginger
- 1 garlic clove, grated
