Mango Chickpea Salad with Cilantro-Lime Vinaigrette
Ingredients
Salad
- 3 cups baby spinach
- 1 red bell pepper, seeds removed and sliced into thin strips
- 1/2 cup avocado, diced
- 1/4 tsp chili powder
- 1 tsp minced shallot
- 15 ounces (1 can) chickpeas, rinsed and drained
- 1 large mango (about 1 cup), diced
- 1/4 cup roasted and salted pumpkin seeds
- 1 tbsp chopped cilantro
Vinaigrette
- 1/3 cup extra-virgin olive oil
- 1/4 tsp honey
- 2 tbsp fresh lime juice
- Pinch of salt
Results will show the 20 closest retailers to the zip code or city entered. For results closest to where you live we recommend using your zip code.
Instructions
- In a large bowl, combine spinach, chickpeas, bell pepper, mango and avocado.
- In a blender, combine olive oil, lime juice, honey and salt. Blend until emulsified, about 30 seconds. Pour the vinaigrette over the salad and toss.
- Garnish with pumpkin seeds, chili powder, cilantro and shallots and serve.
Categories: Lunch & Dinner, Salads