Coconut Chick Pea and Mango Salad

Step 1: NOTE: Coconut ... If you go to an Asian market, you will find dry coconut or dessicated coconut. Sometimes, it is flaked and sometimes in a powder form. You may also find it sweetened or not. I prefer un-sweeted and flaked. NOW, if you stop by your 'every day' grocery store ... pick up some unsweetened coconut, and you can dry it (remove the moisture) right in the oven. Preheat the oven to 300 degrees and spread out the coconut on a small piece of foil. NO need to use a pain, it is a small amount of coconut. 5-10 minutes and it will be dry. That simple.

Step 2: Dressing ... Add the coconut milk, lime juice, ginger, garlic, sugar and a pinch of both salt and pepper to a small bowl, measuring cup; or, my favorite, a small tupperware container. Either way, shake, stir, or mix until well combined. Note: After mincing the garlic, use the side of the knife to smash/mash the garlic. That way, you don't get small pieces of garlic in the dressing. Also, make sure to grate the garlic over the bowl, you get all the juice as well.

Step 3: Salad ... Add all the ingredients to a bowl and toss to combine. Add the dressing and mix to make sure everything is coated with the dressing. Cover with plastic wrap for at least 1 hour before serving.

Step 4: Serve and ENJOY! this unique salad. It also holds up well, 3-4 days in the cold part of your refrigerator, and it makes a great lunch. But, mostly, it is easy and quick to make. Just make sure to use FRESH ingredients, which is really key in this recipe. Using powdered ginger, garlic, or cilantro just doesn't work. FRESH is really important; and, it is worth it.