Ingredients:
1 can (15 oz / 425g) Chickpeas, rinsed and drained
1 large ripe Mango, peeled and diced (about 1.5 cups / 250g)
1 ripe Avocado, diced
1/2 Red Bell Pepper, finely diced
1/2 small Red Onion, finely diced
1/4 cup (15g) Fresh Cilantro, chopped
1 Jalapeño, finely minced (optional, remove seeds for less heat)
For the Lime Dressing:
3 tablespoons (45ml) Fresh Lime Juice
2 tablespoons (30ml) Olive Oil
1/4 teaspoon Cumin
Salt and Black Pepper to taste
Directions:
- Combine Salad Ingredients: In a large bowl, gently combine the rinsed chickpeas, diced mango, diced avocado, diced red bell pepper, diced red onion, chopped cilantro, and minced jalapeño (if using). Be gentle when mixing to avoid mashing the avocado too much.
- Make the Dressing: In a small bowl or jar, whisk together the fresh lime juice, olive oil, cumin, salt, and pepper until well combined.
- Dress the Salad: Pour the lime dressing over the mango chickpea mixture. Toss gently until everything is lightly coated.
- Chill (Optional): For best flavor, cover and chill the salad in the refrigerator for at least 15-30 minutes before serving.
- Serve: Serve as a light lunch, side dish, or as a filling for lettuce wraps or tacos.
