Chickpea and Mango Salad Recipe Followed by a Grilled Red Snapper with a Fresca Salsa

Both recipes are from the Chef at Spa Eastman, a spa who won several awards. The latest is the Eastern Townships’ Final of the Grands Prix du tourisme québécois in the “Sustainable Tourism” category. Cooking is a part of their spa experience. They grow their own vegetables, berries, fine herbs and edible flowers during the summer. I am glad that the Chef shared with me one of his recipes.

Chickpea and Mango Salad Recipe

I love the way they dish the chickpea and mango salad. Using a coconut shelf as a bowl makes a statement. Remember it for your next beach party.

Soaking: 12 hrs
Preparation time: 25 minutes
Cooking time: 1 hr 30 minutes
Serve 8

Main Ingredients:

• 375 ml (1 ½ cups) chickpeas, soaked 12 hours
• 15 ml (1 tablespoon) olive oil
• half a red onion (150 g / 5 oz) cubed
• 1 small red bell pepper (150 g / 5 oz), diced
• 2 garlic cloves, finely chopped
• 10 ml (2 teaspoons) old-fashioned grain mustard (moutarde de meaux)
• 45 ml (3 tablespoons) fresh coriander, finely chopped
• 1 very ripe mango, peeled, de-pitted and diced
• Salt and pepper to taste
• 30 ml (2 tablespoons) fresh mint, finely chopped
• 22 ml (1 1/2 tablespoon) dried grated coconut or unsweetened flakes

Dressing:

• 1 very ripe mango, peeled, de-pitted and diced
• Juice of a lemon
• 30 ml (2 tablespoons) apple vinegar
• 15 ml (1 tablespoon) water
• 45 ml (3 tablespoons) olive oil
• A touch of Cayenne pepper
• A touch of ground turmeric (curcumin)
• Salt and pepper to taste

Instructions:

1. In a casserole, pour cold water and add the chickpeas. Bring to a boil and cook for 1 hour and 30 minutes, until the peas are tender. Drain and refrigerate.
2. In the meanwhile, in a pan, heat 15 ml (1 tablespoon) of olive oil and sauté the onion, bell pepper and garlic for 3 to 4 minutes. Transfer to a plate and let cool.
3. Mix the ingredients for the vinaigrette in a blender until smooth.
4. In a bowl, toss the chickpeas, onion, bell pepper, garlic, dressing, grain mustard, coriander and diced mango. Salt and pepper to taste.
5. Place in a service bowl (or coconut shell) and sprinkle with mint and coconut.
6. Serve cold.

Eating Well: More recipes from Spa Eastman

Eating healthy means that we eat less meat. Fish provides an excellent source of nutriments and it delivers less calories on average than meat. A good think to fit nicely in our bathing suit at the beach party. Spa Eastman published tasty and healthy recipes:

+ Grilled Red Snapper Filet, Salsa Fresca
+ Swordfish with ginger and lemon sauce
+ Vegetable Miso Soup

If you wish to spoil your mother for Mother’s Day, you can get 10 % off the package of your choice when you book a package with accommodation. This offer is valid only for overnight stays that occur until May 31st 2009.

MORE:
+ Images and recipe courtesy of Spa Eastman