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
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
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