This dish is SO refreshing! Feel free to use whole wheat orzo or any other pasta instead! Feel free to add in fresh mint, a half a chili pepper and dates for an even more interesting flavor!
Here is what you need to know; you can replace any oil with olive oil, except coconut oil because it will congeal to easily. I like olive oil the best and never use canola oil. You can use any vinegar red wine, white wine, balsamic, apple cider OR you can use lemons, limes, oranges and tangerines. You can use honey, silan, white sugar or brown sugar. You can use any kind of mustard or none at all. You can use any fresh herbs thyme, rosemary, dill, cilantro, mint, parsley or a combination of all of them. You can replace the fresh herbs with scallions, chives, purple onions or shallots. Or not use any fresh herbs at all. If you follow these measurements (which works well if you halve the recipe too) you will always have mouth watering dressing in your fridge ready to use! If you use pantry ingredients only, the dressing will last months. If you use fresh ingredients it will last 1 week.
You can make this salad without lentils to save time, but they add depth and flavor! I love the colors of this salad. You can also add chicken to it!
You can use a can of chickpeas instead of the uncooked ones, but why? It does not save time and this will taste better! If you want to make this an even more interesting dish, add uncooked eggs (in their shells) to the liquid and let them cook inside the stew. (can add 1 more cup of water too) The eggs will turn a golden brown and taste delicious with a bit of salt!
This is a great way to use mangoes when they are in their prime! Try and not be intimidated by the spicy pepper- it adds such flavor and once you get used to it you will find yourself craving it!