Chickpeas with mango and romaine lettuce

Ingredients for 2 servings:

• 200 g chickpeas, cooked
• ½ mango(s)
• 1 romaine lettuce heart(s)
• 1 spring onion(s)
• 1 tbsp, heaped cashew nuts, roasted, unsalted
• 1 tbsp coriander leaves
• n. B. Chili pepper(s) without seeds, very finely diced
• ¼ tsp ginger, peeled, grated
• 1 tbsp soy sauce, light
• 1 tbsp mango juice, alternatively orange juice
• 1 tbsp rice vinegar
• some palm sugar, grated
• 1 tbsp sesame oil, light

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with Asian dressing

Combine the dressing ingredients and whisk in the oil. Trim and wash the lettuce, spin dry, and cut into bite-sized strips. Dice the mango. Trim and wash the spring onion, and slice into rings. Mix the chickpeas, lettuce, mango, and spring onions with the dressing and season to taste. Serve sprinkled with the coarsely chopped cashews and finely torn coriander leaves.