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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