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Mango Chickpea Salad with Cilantro-Lime Vinaigrette

Prep Time
15 min.
Cook Time
---
Calories
---
Servings
2

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

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

  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.
Categories: Lunch & Dinner, Salads
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