Chickpea Crepes with Grilled Curry Chicken and Mango Salsa
INGREDIENTS
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For the chicken:
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1 c. plain Greek yogurt
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2 TBS olive oil
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2 TBS curry powder
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4 cloves garlic, peeled and crushed
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1 tsp sea salt
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4 medium boneless skinless chicken breasts
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For the crepes:
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2 c. chickpea flour
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2 TBS whole cumin seeds
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2 tsp ground turmeric
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2 tsp sea salt
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2 1/2 to 3 c. water
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1 large egg
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vegetable oil for frying
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For the mango salsa:
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1 large ripe mango, peeled, pitted, and diced into 1/2 inch cubes
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1 red bell pepper, cored and diced into 1/2 inch pieces
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1 small cucumber, peeled, seeded, and diced into 1/2 inch cubes
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1/3 c. very finely chopped red onion (from about 1/4 of a large onion)
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1 jalapeno, seeded and finely minced
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juice from 1-2 fresh limes
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1/2 tsp sea salt
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small handful of mint leaves, sliced into chiffonade
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small handful of basil leaves, sliced into chiffonade.
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