FOOD + DRINK, RECIPES + menus | April 26, 2009

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

chickpea and mango salad

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

grilled red snapper with fresca salsa

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

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4 Responses to “Chickpea and Mango Salad Recipe Followed by a Grilled Red Snapper with a Fresca Salsa”

  1. This is a great one Kim – will be on my list for the weekend!

  2. I love the coconut shell presentation — beautiful, unique, festive! Thanks for sharing!

  3. Ohhh love these sandwich boards. I use boards instead of plates in my home. It’s fun and I feel very “rustic + chic” just eating on my couch.

  4. Turmeric/Curcumin, wonderful for sore throat and other pain, love it in my cooking!