Monday, April 29, 2013
CHICKPEA SALAD WITH CASHEW CHUTNEY
This week Jessica of Cheese Please is our Food Matters Project host. Jessica chose Mark Bittman's recipe for Chickpea Salad with Cashew Chutney. The recipe is quick and quite tasty. Cashews are toasted with cumin seeds and a dried Thai chili. All that goes in the blender with some garlic to make a finely ground mixture. It's then mixed with chickpeas, fresh mango, lime juice, and cilantro. The yogurt on top tempers the spice and gives it a delightful creaminess. It was the perfect side to a roasted chicken.
You can find the recipe at Jessica's blog here. Our other members take on this recipe can be found here.