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