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Chickpea Salad with Mexican Mango Dressing
THE TASTE SPACE17Ingredients
75Minutes
340Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 cups dried chickpeas (soaked overnight, or 3 cups cooked, about 2x15oz cans)
- 2 cinnamon sticks
- 1 red bell pepper (chopped)
- 3 carrots (chopped, I used yellow and purple heirloom carrots which made it very colourful)
- 1 cup baby spinach (thinly sliced)
- 1/2 cup cilantro (chopped)
- 1 mango (large, ripe)
- 1/4 cup lime juice (freshly squeezed)
- 2 green onions (large, with tops)
- 3 Tbsp. extra virgin olive oil
- 1/2 tsp. fine sea salt
- 1/4 tsp. chili flakes (Aleppo, to taste, or your favourite chili)
- canned beans (if using, consider adding a touch of cinnamon)
- avocado (optional)
- lime wedges (optional)
- sprouts (optional)
- pumpkin seeds (optional)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium240mg10% |
| Potassium800mg23% |
| Protein12g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber12g48% |
| Sugars14g |
| Vitamin A130% |
| Vitamin C90% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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