Mango Curry Chickpea Salad with Feta

Name: Mango Curry Chickpea Salad with Feta
Prep time: 30 min
Total time: 30 min
Yield: 1
Ingredients: ½ Chili pepper (~ 0.1 oz); 1 Onion, red (~ 3 oz); ½ Romaine lettuce (~ 2.1 oz); ½ Lime, organic (~ 0.7 oz); ½ Mango (~ 5.9 oz); 1 twig of Cilantro, fresh or frozen (~ ½ tsp); 2 tsp Agave syrup; 2⁄3 cup Chickpeas, canned; 1 Tbsp Soy sauce, light; 1.8 oz Feta, vegan; 3.5 oz Smoked tofu; 2 ½ Tbsp Vegan cream cheese; 5.3 oz Cauliflower, frozen; 1 tsp Balsamic vinegar; 1 Tbsp Olive oil; ¼ tsp Cumin, ground; ½ tsp Curry powder; Salt; Black pepper

Enjoy our vegan recipe Mango Curry Chickpea Salad with Feta by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories	4130 kJ (987 kcal)
Protein	41 g
Fat	55 g
Carbohydrates	71 g
Fiber	16 g

Utensils:

cutting board, colander, salad spinner, oven, Spoon, chef's knife, bowl, baking tray, parchment paper

Recipe instructions:

1

Preheat the oven to 350 °F. Take the cauliflower out of the freezer and let defrost. Dice the tofu.

5.3 oz Cauliflower, frozen
3.5 oz Smoked tofu

2

Drain the chickpeas. Cut the onion into eights. Put the onions, chickpeas, and cauliflower on a baking tray lined with parchment paper.

2⁄3 cup Chickpeas, canned
1 Onion, red (~ 3 oz)

3

Add the olive oil, curry, cumin, agave syrup, soy sauce, pepper onto the baking tray and mix well and bake for approx. 15-20 minutes.

1 Tbsp Olive oil
½ tsp Curry powder
¼ tsp Cumin, ground
2 tsp Agave syrup
1 Tbsp Soy sauce, light
Black pepper

4

Finely chop the chili, dice the mango, wash and chop the salad and add everything into a bowl.

½ Chili pepper (~ 0.1 oz)
½ Mango (~ 5.9 oz)
½ Romaine lettuce (~ 2.1 oz)

5

Chop the cilantro. Add the oven veggies, lime juice, cilantro into the bowl and mix well. Season with salt and pepper and let sit for 5 minutes before serving.