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Mango Chickpea Salad with Cilantro-Lime Vinaigrette

Mango Chickpea Salad with Cilantro-Lime Vinaigrette

Language English
Prep Time 15 minutes
Servings 2

Ingredients

SALAD

  • 3 cups baby spinach
  • 15 ounces (1 can) chickpeas, rinsed and drained 
  • 1 red bell pepper, seeds removed and sliced into thin strips
  • 1 large mango (about 1 cup), diced
  • 1/2 cup avocado, diced
  • 1/4 cup roasted and salted pumpkin seeds
  • 1/4 tsp chili powder
  • 1 tbsp chopped cilantro 
  • 1 tsp minced shallot

VINAIGRETTE

  • 1/3 cup extra-virgin olive oil 
  • 2 tbsp fresh lime juice
  • 1/4 tsp honey
  • Pinch of salt

Instructions

  1. In a large bowl, combine spinach, chickpeas, bell pepper, mango and avocado.

  2. 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.

  3. Garnish with pumpkin seeds, chili powder, cilantro and shallots and serve.

Recipe Notes

Nutritional analysis per serving: Calories 792; Protein 22 g; Carbohydrates 57 g; Fat 57 g; 62% Calories from Fat; Cholesterol 0 mg; Sodium 572 mg; Potassium 1104 mg; Fiber 16 g