Mango-Chickpea Salad

The other day, I was thinking about side dishes to take to BBQs/picnics/potlucks, and this recipe just came to me. It's cold and refreshing with just enough sweetness, and you'll know just by looking at all of the naturally vibrant colors that it's packed with vitamins and other healthy stuff.

Mango-Chickpea Salad

Yield: Approx. 5 cups | Total Time: 15 minutes

#TexMex #Salad #QuickandEasy #GlutenFree #DairyFree #PreservativeFree #NoAddedSugar #LowSodium #Vegetarian #Healthy #Sides

1 cup garbanzo beans

1 mango (or 1 cup frozen frozen mango)

1/2 cup finely chopped tomatoes (approx. 1 small or 1/2 large)

1 lime (to taste)

1 T avocado oil (or you can substitute with olive oil)

Salt to taste

1 T cilantro

1/2 orange bell pepper

1 1/2 avocados

1/4 cup finely chopped red cabbage

1. If you're using frozen mango, make sure to thaw it ahead of time so it doesn't water everything else down.

2. Drain and rinse garbanzo beans, then pour into a mixing bowl

3. Finely chop mango, bell pepper, tomato, cabbage, and cilantro and add to bowl with garbanzo beans

4. Cut avocado into chunks and add to bowl

5. Drizzle olive oil and sprinkle a pinch of salt over the other ingredients

6. Add juice from 1/2 of the lime then add as much of the second half as you see fit

7. Carefully fold together all ingredients, and serve cold

8. Refrigerate for up to two days

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Mango-Chickpea Salad

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