Chickpea salad with mango and cucumber à la Gabi

Ingredients for 4 servings:

• 1 mango(s), peeled, flesh diced into bite-sized pieces
• 1 snake cucumber(s), peeled, diced into bite-sized pieces
• 1 onion(s), red, diced
• 1 chili pepper(s), fresh, red, halved lengthwise, pitted, finely diced
• 1 small iceberg lettuce, torn into bite-sized pieces
• 1 small can of chickpeas, rinsed with water
• 5 tbsp mayonnaise
• 5 tbsp fruit puree (apple-mango puree)
• Madras curry powder
• some lemon juice
• Salt and pepper, black from the mill
• some sunflower seeds, peeled
• some mint leaves

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Combine the mango, cucumber, onion, chili, iceberg lettuce, and chickpeas in a large bowl. Stir together the mayonnaise, apple-mango puree, curry, and lemon juice, and season with salt and pepper. Pour the dressing over the salad, fold in, and serve sprinkled with sunflower seeds and mint leaves.