Refreshing Chickpea Mango Avocado Bowl with a Burst of Cilantro Lime! 🥑🥭☀️
Ingredients:
For the Salad:
1 (15 ounce / 425g) can chickpeas, rinsed and drained
1 large ripe mango, peeled, pitted, and diced
1 large ripe avocado, pitted, peeled, and diced
1/2 cup (60g) red bell pepper, finely diced
1/4 cup (30g) red onion, finely minced
1/4 cup (15g) fresh cilantro, chopped
For the Cilantro Lime Vinaigrette:
3 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 small clove garlic, minced
1/2 teaspoon ground cumin
Pinch of salt
Freshly ground black pepper to taste
Optional: 1 teaspoon agave nectar or maple syrup for a touch of sweetness
Directions:
1. Prepare the Cilantro Lime Vinaigrette: In a small bowl, whisk together the fresh lime juice, extra virgin olive oil, minced garlic, ground cumin, salt, pepper, and agave/maple syrup (if using). Set aside.
2. Combine Salad Ingredients: In a large mixing bowl, gently combine the rinsed and drained chickpeas, diced mango, diced red bell pepper, and minced red onion.
3. Add Avocado and Cilantro Last: Just before dressing, gently fold in the diced avocado and chopped fresh cilantro. This helps prevent the avocado from browning too much or getting overly mashed.
4. Dress the Salad: Pour the prepared cilantro lime vinaigrette over the salad ingredients.
5. Toss Gently: Very gently toss everything together until just combined and evenly coated with the dressing. Be careful not to overmix, especially with the avocado.
6. Serve Immediately: This salad is best served immediately to enjoy the freshness of the avocado and mango. If you need to make it slightly ahead, prepare all components except dicing and adding the avocado until just before serving.
Recipe Information:
Preparation Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 20 minutes | Calories per Serving: Approx. 380-430 | Number of Servings: 3-4
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