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Chickpea Salad with Mexican Mango Dressing

yield: 6 total time: 75 minutes
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Ingredients

  • 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 tablespoons extra virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon 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

Nutrition

  • Calories : 340 calories
  • Carbohydrate : 46 grams
  • Fat : 14 grams
  • Fiber : 12 grams
  • Protein : 12 grams
  • SaturatedFat : 2 grams
  • Sodium : 240 milligrams
  • Sugar : 14 grams
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