Chickpea Salad with Vegan Mayonnaise

This is not only an ideal summer recipe, it's a great alternative for those who cannot or choose not to eat eggs but once enjoyed egg salad. That was why I was originally going to name this recipe "mock egg" salad. I've been a vegetarian for about 23 years now and recently I've been gravitating toward vegan meals for the most part because I find dairy-free meals easier on my digestive system. And the twists on traditional classics that I've been making have been turning out so well, I don't miss the dairy at all really, except for an occasional craving for cheese and yogurt.

Mayonnaise dressed salads are something that have been transformed into dairy-free versions with wonderful results in my kitchen. After successfully creating a creamy vegan coleslaw dressed with avocado and soon a take on my classic Caesar salad, I figured this chickpea salad was quick and easy to make up, and it is packed full of protein and fiber besides.

My creamy mayo included nutty cashews, some tart flavors from vinegar and mustard, sourness from lemon juice, and cheesiness from nutritional yeast. Adding some chopped uncooked vegetables to the salad add pleasantly crunchy textures and of course extra nutrition too.

This salad can be enjoyed in any number of ways. I served it with some rusks, but consider serving the salad as a filling for a wrap, turn it into sandwich with toasted bread or crusty bread, wrap it up in lettuce leaves, or just enjoy by the spoonful. It is portable too, making it a good choice for potlucks. If you enjoy eating outdoors or going on picnic outings or camping trips, this would be a good choice because it won't spoil in the heat, especially if kept in a cooler.

Chickpea Salad with Vegan Mayonnaise

Recipe by Lisa Turner Adapted from The Oh She Glows Cookbook: Vegan Recipes To Glow From The Inside Out Published on August 14, 2015 Creamy, nourishing and tasty chickpea and pea salad with fresh crunchy chopped vegetables dressed with a vegan cashew-based mayonnaise — a perfect vegan alternative to egg salads, and a delicious summer meal served in wraps or sandwiches or as a salad Print this recipe Salad: 2/3 cup dried chickpeas (2 cups cooked) 1 cup fresh or frozen green peas, blanched 2 celery stalks, diced 1 small red onion, diced 2 dill pickles, finely chopped 1 small red bell pepper, seeded and finely chopped 1 to 2 jalapeños, seeded and finely chopped 1 clove garlic, minced 1 1/2 teaspoons dried dill (4 tablespoons fresh) fresh cracked black pepper to taste Vegan mayonnaise: 1 1/4 cup raw cashews 1/2 cup almond or hemp milk, or more as needed 1 tablespoon olive oil, or more as needed 1 teaspoon apple cider vinegar juice from 1 small lemon (2 tablespoons) 2 teaspoons Dijon mustard 1 teaspoon coconut or brown sugar 1 heaping tablespoon nutritional yeast 1 1/2 teaspoons sea salt, or to taste Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 1/2 hours or until buttery soft. Drain and transfer to a large bowl. Stir in the green peas and roughly mash most of the mixture with a potato masher. Meanwhile, soak the cashews in hot water for 2 hours. Drain and set aside. Stir the celery, red onion, dill pickle, red pepper, jalapeños, garlic and dill into the chickpea mixture. To make the mayonnaise, combine the cashews, almond or hemp milk, 1 tablespoon of olive oil, cider vinegar, lemon juice, mustard, sugar, nutritional yeast and salt in a food processor or blender and blend until combined. You want a fairly thick mixture, but add another tablespoon of olive oil and more almond milk if the mixture is too thick. Stir the mayonnaise into the salad until everything is well combined. Add some black pepper, stir, and adjust seasoning to taste. Serve chilled or at room temperate on rusks or crackers, or wrap in tortillas or lettuce leaves, or use as a filling for a sandwich. Makes about 3 cups or 4 to 6 servings

I'm sharing this with Jac's Meat Free Mondays weekly event.

Other chickpea salads to enjoy from Lisa's Vegetarian Kitchen:
Chickpea Salad with Chat Masala, Mango and Pomegranate Seeds
Summer Chickpea Salad
Chickpea Salad with Tamarind Dressing
Chickpea and Fresh Ginger Salad

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Raw Peanut Butter Fudge

Raw protein treats are the perfect grab-and-go way to start a busy morning — especially for my husband who often has to fly out of the house on the way to work. Loaded with raw unprocessed natural protein sources, a few bites go a long way and help start the day with energy. And because they're raw, they're easy to make — the most laborious part is cleaning up afterwards.

Fudge may not sound like a healthy treat, but this combination of natural peanut butter and coconut oil sweetened with pure maple syrup and raw honey whizzed up in a food processor and cooled in a pan is just that — guilt-free nourishment and a creamy, fudgy delight besides. The addition of cocoa makes these a peanut butter and chocolaty treat. These are especially a treat in the hot summer months when they can be stored in the freezer and pulled out for a fast, cooling and wholesome bite.

Raw Peanut Butter Fudge

Recipe by Lisa Turner Published on August 8, 2015 Raw creamy and guilt-free peanut butter and cocoa freezer fudge made with pure natural ingredients Print this recipe Ingredients: 1/4 cup raw honey 1 cup coconut oil, melted 1/2 cup cocoa powder 1 1/2 teaspoons vanilla 4 cups natural peanut butter 3/4 cup pure maple syrup Instructions: Line a 8 × 8 inch baking pan with parchment paper. In a small bowl, whisk together the honey, 1/4 cup of the melted coconut oil, cocoa powder and vanilla. In a large bowl, combine the peanut butter, maple syrup, and remaining 3/4 cup of melted coconut oil. Stir until well combined. Swirl in the cocoa mixture. Transfer to the prepared pan and spread evenly. Freeze until firm, about 3 to 4 hours or overnight. When firm, lift the fudge out of the pan using the ends of the parchment paper, and set onto a cutting board. Let the fudge soften for about 10 to 15 minutes and then cut into small squares using a sharp knife. Transfer to a container and store in the fridge or freezer. My preference is to store the fudge in the freezer during the summer months because they soften rather quickly once removed from cold storage. Makes 16 to 20 squares

More healthy peanut butter treats to enjoy from Lisa's Kitchen:
Raw Peanut Butter Chocolate Nut Squares
Raw Peanut Butter Truffles
Raw Peanut Butter Cookies
Peanut Butter Cookie Dough Bites

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My Legume Love Affair #85 - July 2015

Jagruti kindly offered to host MLLA for July. Sadly, sometimes life throws us rocks and unfortunately she is unable to complete the roundup. I am doing so on her behalf. Best wishes to her and her family.

We have six submissions this month. Thank you to everyone who contributed this time around. Without your continued support, we wouldn't be at #85 going on #86 this month. Thanks to dearest Susan for starting MLLA. Legumes are important part of my diet and especially beneficial for vegetarians and vegans. This event began in 2008 and I've been the administrator since 2013. A special thank you also to our guests hosts. Please note that I am looking for hosts for 2016. If you are interested, please email me or leave a comment.

Now onto the submissions.

Chickpea Chips

from Jen of Chardonnay and Samphire. These crispy delights are on my list of things to make soon. The best thing is that you can make the batter up a head of time and freeze it until it's time to fry up or bake this scrumptious snack.

BBQ Lentil Sandwich

courtesy of Janet of The Taste Space. This is a fine way to initiate a new grill and a different take on veggie burgers. Seasoned lentils and vegetables loaded on a bun topped with coleslaw is a mighty fine summer meal indeed.

Red Lentil and Cauliflower Tomato Pulao

from Lisa's Kitchen. I cooked up this colorful and nourishing lentil and rice dish with tangy tomatoes and fresh tender cauliflower seasoned with Indian spices. One-pot meals are always a good choice when there is little time or inclination to cook and this dish certainly was satisfying and a treat for the tastebuds.

Yellow Lentil Crêpes

courtesy of Sadhna of Herbs, Spices and Tradition. This gorgeous crêpe was featured in a magazine and a photographer even visited Sadhna's home to document the process. I'm a big fan of Indian-style crêpes and this one also happens to be loaded with plenty of vegetables and served with homemade chutney and ketchup.

Berbere Lentils with Sweet Potatoes and Chickpeas

offered up by Shaheen of Allotment2Kitchen. Berbere is probably one of my new favorite spice blends as I have lately been exploring Ethiopian cuisine, and this dish is something I surely want to try. The lentil stew is filled out with potatoes and chickpeas and served up with rice. This balanced meal is warming and inviting.

Black Bean and Cornmeal Patties

from Emily of Cooking for Kishore. I adore little bites, especially when legumes are the focal point. Add some cornmeal, hot sauce and herbs and you are set. Served with Spicy Sour Cream (Spicy Crema), this is a wonderful and satisfying summer meal that I would enjoy anytime of year.

And the concludes the July 2015 roundup. Short but sweet. Shaheen is hosting the August 2015 edition of MLLA. Be sure to share a favorite legume recipe to be included in the roundup.

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Cauliflower and Spinach Simmered in a Coconut Milk Sauce with Black Pepper

This creamy curried vegetable dish just might be a new favorite. It's one of those dishes that tastes so divine that when sitting down to enjoy it, one would think it was complicated — but it's not! In fact, this dish of tender cauliflower and fresh spinach simmered in a fragrant coconut milk curry sauce comes together in hardly any time at all, and it's on the mild side in terms of spicing. It smells and tastes just quite as wonderful as it looks served up on the dinner table.

Take care not to overcook the cauliflower because that little bit of crunch adds a beautiful texture combined with the coconut milk and creamy spinach. Serve as a side along with rice, a legume dish and your favorite Indian flat bread for perfect meal that requires little fuss. You may also want to serve it over rice noodles.

Cauliflower and Spinach Simmered in a Coconut Milk Sauce with Black Pepper

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on August 4, 2015 Tender cauliflower and fresh spinach simmered in a creamy, fragrant and lightly spiced coconut milk and tomato sauce Print this recipe Ingredients: 2 tablespoons sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 2 cups cauliflower (1 lb or 450 g), cut into 1-inch florets 1 clove garlic 1 to 2 green chilies, seeded and finely chopped 1 3/4 cups (14 oz or 400 mL) coconut milk 1 large tomato, diced generous handful of dried curry leaves 1/2 teaspoon turmeric 1 to 2 teaspoons sea salt, to taste 1 teaspoon coarsely ground black peppercorns 1 lb (450 g) fresh spinach, trimmed and roughly chopped Instructions: Heat the oil in a large heavy-bottomed saucepan over medium-high heat. When hot, toss in the mustard seeds and cumin seeds and stir for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Stir in the cauliflower and sauté until it begins to lightly brown on the edges, about 2 to 3 minutes. Stir in the garlic and chilies and fry for another minute. Now pour in the coconut milk and let it simmer for a few minutes. Add the tomato, curry leaves, turmeric, salt and black pepper, reduce the heat to medium, and cover. Simmer, stirring occasionally, until the sauce begins to thicken and the cauliflower is fork-tender. Add the spinach a few handfuls at a time, stirring, until the spinach is wilted. Simmer for another 5 to 7 minutes. Serve hot over fresh cooked white rice or rice noodles. Makes 4 to 6 servings

I'm sharing this with Jacqueline's Weekly Meat Free Mondays event.

Other cauliflower recipes to explore from Lisa's Vegetarian Kitchen:
Mixed Vegetable Coconut Curry
Chickpea Mixed Vegetable Poriyal
Rice and Cauliflower Pilaf (Gobi Pulau)
Thai Red Curry Vegetable Soup

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No Croutons Required - Vegetarian Soups and Salads, July 2015 Hot Weather Edition

Welcome to the July 2015 edition of No Croutons Required, a monthly roundup of vegetarian and vegan soups and salads, alternately hosted by myself and Jacqueline of Tinned Tomatoes. It's been astonishingly hot this year in the Northern hemisphere and accordingly, the majority of the contributions this month are salads. I do enjoy soup anytime of year, but salads are cooling and refreshing and, for the most part, the oven and the elements are not needed. A special thanks as always to everyone who contributed a dish this month. I'm pleased to share 16 recipes this month from participants around the world.

Recipe: Warm Spinach Salad with Sauteed Mushrooms, Red Onion and Blue Cheese

Chef: Erica
Blog: Healthy Life Lessons
Location: Toronto, Ontario, Canada

Our first submission is this lovely salad bursting with energy and flavor. Earthy mushrooms and red onion are simmered with sherry and balsamic vinegars along with tomato paste and topped with spinach and a bit of blue cheese. I'd be happy to eat this salad year round too.

Recipe: Spicy Papaya Salad

Chef: Lisa
Blog: I'll be There with a Fork
Location: Australia

Papaya is not something I use very often in the kitchen and I'm not sure why, especially after seeing this salad that is open to so many interpretations. Here we have papaya combined with green beans, carrot, cherry tomatoes dressed with garlic, chilies, lime and topped with peanuts. The longer it sits the more flavor is has once the ingredients mingle and marinate.

Recipe: Aubergine & Pickled Lemon Farro

Chef: Jen
Blog: Chardonnay and Samphire
Location: UK

Ancient grains are always a treat and here grilled eggplant, green onion, rocket and coriander shines along with farro. This beauty is dressed up with pickled lemons, garlic, olive oil and cider vinegar. Certainly a delightful contrast of flavors and textures.

Recipe: Strawberry, Nectarine and Quinoa Salad

Chef: Adina
Blog: Where is my Spoon?
Location: Germany

Some of the treats of summer are fresh strawberries and herbs, and this salad is sure to meet all of those cravings. Quinoa as always been one of my favorites and this medley of flavors and contrasts surely stimulates the taste buds. So much goodness here. Nutty quinoa, almonds, shallots, strawberries, nectarine, mint, parsley and coriander dressed with olive oil, white wine vinegar, lemon and topped with feta.

Recipe: Smoked Paprika Potato Salad

Chef: Janet
Blog: The Taste Space
Location: Canada

Surely potato salads are a favorite, especially during the summer months. And now that I am especially smitten with vegan meals, this vegan version has my mouth watering. The potatoes are roasted with paprika, tarragon, onion and garlic and then dressed with olive oil, white balsamic vinegar, lemon juice, dill, marjoram and scallions. This salad sounds and looks fabulous indeed and no mayo is needed.

Recipe: Roasted Cauliflower & Cumin Soup with Puy Lentils

Chef: Kate
Blog: The Veg Space
Location: UK

Now it is time for a lovely soup and it is surely a main meal in its own right. Roasted cauliflower, onion and garlic, tossed with cumin and garam masala are then turned into soup with puy lentils and garnished with chilies, a dollop of yogurt and lemon zest. Serve it up with crusty bread if you please, but this soup is satisfying just as is.

Recipe: Freekeh Salad with Fresh Garden Peas, Barbeque Flavoured Peppers and Mature Cheddar

Chef: The Veg Hog
Blog: The Veg Hog
Location: UK

This is certainly a salad that would fill you up and is well suited to weekday meals. Smoky freekeh with some onion and garlic are plated with roasted peppers brushed with barbeque sauce. Added to this colorful plate are some cubes of Cheddar cheese and some garden peas. Yes please, because I do like a salad with some substance.

Recipe: Raspberry Vinaigrette

Chef: Elizabeth
Blog: Elizabeth's Kitchen Diary
Location: UK

Elizabeth got an opportunity to try out a new kitchen gadget, and to put it to the test she came up with a refreshing vinaigrette to dress up some seasonal lettuce leaves. This easy dressing is made with olive oil, red wine vinegar, some fresh raspberries, a wee bit of garlic and seasoning. I'll be keeping this easy vinaigrette in mind.

Recipe: Chilled Avocado Watercress and Cucumber Soup

Chef: Karen
Blog: How to Cook Good Food
Location: UK

Next up is a perfect summer soup made with rich avocado, cucumber, shallots, fresh dill and mint, watercress, lemon juice, yogurt and coconut milk. All you need to do is blitz everything up in your trusty blender, chill for a few hours, and then enjoy this green bowl of goodness.

Recipe: Green Goddess Farfalle with Dairy Free Pesto

Chef: Jacqueline
Blog: Tinned Tomatoes
Location: Scotland

From my good friend Jac and also my co-host for this event, we have a pasta salad that surely would be fit for a goddess. It also happens to be dairy-free. The pasta is cooked, broccoli, spinach and peas are added, and then everything is dressed with a lovely pesto made up of nuts, basil and garlic and pepper. That is surely one pasta salad I wouldn't pass up.

Recipe: Tomato, Courgette and Sweet Potato Soup

Chef: Linzi
Blog: Lancashire Food
Location: UK

I am in total agreement that there is nothing quite like homemade soup to nourish and comfort. This is also a fine way to use up veggies nearing their expiry date. Onion, courgette, squash (or sweet potato if you prefer), tomatoes and stock are all whizzed up and served with crusty bread. Summer or winter, this would be welcomed on my table.

Recipe: Mexican Style Rice, Achiote Tempeh 'Steaks' and Guacamole

Chef: Shaheen
Blog: Allotment 2 Kitchen
Location: UK

Here we have an inspiring creation with a Mexican twist. Tempeh is marinated overnight in an achiote sauce with orange juice, garlic and a bit of lime. Then the tempheh is baked. Then the cooked rice is adorned with onion, garlic, black beans, sweet corn, jalapeños and lots of fresh coriander. All of this goodness is then served with homemade guacamole. Wow.

Recipe: Courgette, Lemon Thyme and Gem Lettuce Summer Soup

Chef: Dominic
Blog: Belleau Kitchen
Location: UK

I happen to enjoy soups in the summer, especially when the seasonal produce is ripe for the picking. This gorgeous green soup is another chilled one, and featured are spring onions, courgette, purple sprouting broccoli, spinach, peas, gem lettuce and lemon thyme. I do believe I will be growing lemon thyme next year — Dominic has intrigued me with his description.

Recipe: Western African Vegetarian Peanut Soup

Chef: Lata
Blog: Flavours and Tastes
Location: Lomé, Togo

I'm a big fan of peanut butter, and that includes in savory dishes, not just treats. This one is extra special because the soup was inspired by Lata's daughter and Lata even made homemade peanut butter for her soup and a homemade chili paste. Combined are those delights, along with spinach, tomatoes and fresh coriander. Served with rice balls, you have a complete but still light meal.

Recipe: Black Bean Salad with Fresh Mango and a Chaat Masala Dressing

Chef: Lisa
Blog: Lisa's Kitchen
Location: Ontario, Canada

My own contribution this month is this refreshing and vibrant salad with black beans, juicy red mango, red onion, red pepper from my garden, jalapeños and fresh coriander, also from my garden. I dressed this up with lime juice, olive oil, red wine vinegar and, for a bit of an Indian twist, cumin and homemade chaat masala.

Recipe: Broccoli Stem Soup

Chef: Anitha
Blog: Healthy and Tasty Vegetarian Recipes
Location: India

The broccoli stems might have been difficult to chop but was well worth the effort. This soup is nice and warming for those days when it is cool outside. The stems are combined with onion, cloves, cinnamon, bay leaf and some garlic flakes. Slurp. No doubt another soup that would pair well with crusty bread.

And that concludes the July 2015 edition of No Croutons Required. Jacqueline will be hosting the August 2015 edition. Check her site soon for the announcement.

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Chickpea Quinoa Vegetable Wraps

Vegetable and bean wraps are sometimes the perfect solution for a summer meal. Cool and refreshing, wraps involve raising very little heat in the kitchen — an optimal result when the temperatures are soaring outside. But that doesn't mean you can't enjoy some added heat in the wraps, which I like no matter the time of year.

These wraps make a perfectly balanced protein-packed meal with buttery chickpeas, nourishing quinoa and crunchy vegetables combined with spices in a zesty filling made with a creamy cashew and sriracha sauce. Layers of texture and flavor abound, and serving them with chopped lettuce, pea sprouts and slices of avocado provide a wonderful fresh taste. They don't take long to prepare either, once the chickpeas and quinoa are all cooked up. I made sure not to overcook the vegetables to preserve their freshness and crunchy texture. Soggy wraps are not especially appealing! The thick and creamy cashew sauce provides an extra dose of nutrients, and it complements all of the other flavors to near perfection.

For these wraps, I made fresh homemade tortillas cooked on a non-stick skillet. A superior filling deserves a superior wrap! But do use your favorite wrap — just look for quality and freshness.

Chickpea Quinoa Vegetable Wraps

Recipe by Lisa Turner Published on July 27, 2015 Tender chickpeas, nourishing quinoa and crunchy vegetables combined with spices and a creamy cashew-sriracha sauce wrapped in fresh homemade flour tortillas for a nutritious and refreshing light summer meal Print this recipe Creamy cashew sauce: 1 cup raw cashews, soaked in hot water for 2 hours and drained 1 clove garlic, minced 3/4 cup almond or hemp milk 1 tablespoon sriracha or other hot sauce 1/3 cup nutritional yeast juice from 1 lime (2 tablespoons) 1/2 teaspoon sea salt, or to taste Filling: 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can) 1/2 cup dried quinoa (1 1/2 cups cooked) 1/4 to 1/3 cup sun-dried tomatoes 1 tablespoon olive oil 1 small red onion, diced 2 teaspoons chili powder 2 teaspoons ground cumin 1/2 teaspoon paprika 1/4 teaspoon cayenne 1 jalapeño, seeded and finely chopped 1 plum tomato, finely chopped 1 small carrot, cut into thin strips 1 red bell pepper, seeded and cut into strips 1/2 cup fresh cilantro, trimmed and chopped juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste To serve: 6 10- or 12-inch flour tortillas a few handfuls of fresh alfalfa or pea sprouts lettuce leaves, cut into thin strips 2 avocados, sliced Instructions: Rinse the chickpeas and soak in several inches of water for 8 hours or overnight. Separately, rinse the quinoa and soak in 1 cup of water in a medium saucepan for 8 hours or overnight. Soak the cashews in hot water for 2 hours. Drain and rinse the chickpeas and transfer to medium saucepan. Cover with fresh water and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 1 1/2 hours or until buttery soft. Drain and transfer to a medium bowl and let cool to room temperature. Meanwhile, bring the quinoa and soaking water to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat, fluff with a fork, and set aside to cool. While the chickpeas and quinoa are cooking, soak the sun-dried tomatoes in hot water for 20 minutes. Drain, chop finely, and set aside. Drain the cashews and transfer to a food processor. Combine with the remaining ingredients for the cashew sauce and process until smooth. The sauce should be fairly thick. To make the wrap filling, heat the oil in a large non-stick skillet over medium heat. When hot, add the red onion to the pan and sauté for 5 to 7 minutes until the onion begins to soften. Now add the spices and jalapeño and stir for 1 minute until the spices are fragrant. Add the sun-dried tomato and plum tomato to the pan and cook, stirring occasionally, for another few minutes to thicken. Stir in the carrot and red pepper and simmer for another few minutes — don't overcook. Stir in the chickpeas, quinoa, cashew paste, cilantro, lemon juice and salt. Cook for another few minutes to warm and then remove from the heat. To assemble, spoon some of the mixture onto a tortilla and add chopped lettuce and sprouts. Wrap it up, cut in half, and serve with slices of avocado, additional lettuce or sprouts, and salsa if you like, or enjoy just as is. Makes 6 full or 12 half servings

I'm sharing this with Jacqueline's weekly Meat Free Mondays event.

More wraps to grace your summer tables:
Broccoli, Quinoa and Black Bean Burrito with Cashew Sauce
Pinto Bean and Avocado Burritos
Refried Beans with Sun-Dried Tomatoes

On the top of the reading stack: The Oh She Glows Cookbook: Vegan Recipes To Glow From The Inside Out

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Black Bean Salad with Fresh Mango and a Chaat Masala Dressing

Easy bean salads are a perfect choice for summer meals and quite portable too, making them a good choice for potluck dinners and outdoor picnics. When it's hot, many of us don't care to fuss too much over dinner, and this is one of those dishes that comes together in hardly any time at all. This is not a bland salad either as many of the store-bought bean salads so often are. It's no wonder that some folks say they don't like beans — it's all in the preparation and seasoning and imaginative touch that goes into the food, and bean snubbers just might change their minds after feasting on this colorful and refreshing salad.

When I came up with the idea, I had an Indian twist in mind, hence the cumin and homemade chaat masala included in the tangy and zesty lime dressing. The earthiness of the black beans also makes a nice contrast to the succulent and sweet mango and crisp red pepper. There is a medley of color and flavor in this salad and each bite is a pleasing contrast of healthy and refreshing tastes and textures.

The recipe can easily be doubled, and if there are leftovers they keep well covered in the fridge for a day or two.

Note: Chaat masala is a hot, sour and salty Indian spice blend that goes well with cool or tangy foods. It can easily be found at any Asian and Indian grocery store, but I prefer to make my own blends. They take so little time to blend up, keep well in a sealed jar in a dark cool place for a good few months, and are usually far superior and certainly fresher in taste.

Black Bean Salad with Fresh Mango and a Chaat Masala Dressing

Recipe by Lisa Turner Cuisine: Indian Published on July 27, 2015 A colorful summer salad of earthy black beans and sweet red mango salad tossed in a tangy and zesty lime, cumin and chaat masala dressing Print this recipe Salad: 1 cup dried black beans (3 cups cooked or 2 14 oz cans) 1 large red mango, peeled and chopped 1 small red onion, cut into thin strips or diced 1 red bell pepper, seeded and cut into strips 1 to 2 jalapeños, seeded and chopped 3 tablespoons fresh parsley, chopped Dressing: juice from 1 lime (2 tablespoons) 1 tablespoon olive oil (or more as required) 2 teaspoons red wine vinegar 1 teaspoon ground cumin 1 teaspoon chaat masala 1 teaspoon sea salt, or to taste Instructions: Rinse the beans and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are tender but not falling apart. Drain and set aside to cool. Combine the black beans, mango, red onion, red pepper, jalapeño and fresh parsley in a large bowl. Whisk together the dressing ingredients in a small bowl. Taste for seasoning, and then pour over the salad ingredients. Gently toss everything together and then chill in the refrigerator for 10 minutes or longer before serving. Makes 4 to 6 servings

This is my contribution to No Croutons Required this month, alternately hosted by Jacqueline and myself. It's my turn to host this month.

Other summery salads you may enjoy from Lisa's Vegetarian Kitchen:
Black Bean and Quinoa Salad with Fresh Mango and a Chaat Masala Dressing
Vegan Potato Salad Dressed with Avocado
Summer Chickpea Salad
Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes

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