Go Back
Print
Mango Chickpea Salad with Cilantro-Lime Vinaigrette

Mango Chickpea Salad with Cilantro-Lime Vinaigrette

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 teaspoon chili powder
  • 1 tablespoon chopped cilantro 
  • 1 teaspoon minced shallot
  • VINAIGRETTE

  • 1/3 cup extra-virgin olive oil 
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon honey
  • Pinch of salt
  • 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.


    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

    Course Mango Salad Recipes
    Cuisine Vegetarian Mango Recipes
    Prep Time 15 minutes
    Servings 2