I first saw the recipe for this salad on the blog My New Roots more than a year ago and thought it looked and sounded amazing. Somehow, it took me until now to finally make it, and now that I've tasted it, I wish I had tried it sooner!
This was such a bright, colourful, refreshing and delicious meal. I also loved the different textures from the raw crunchy vegetables, the soft chickpeas and the creamy avocado. But my favourite part was the dressing - smooth mango blended with lime juice and mexican spices...definitely a dressing you will want to slurp off your plate!
I did make a few changes to the original recipe, so my version is below. Since I couldn't find any jicama, I used kohlrabi because it has a similar texture. I also completely forgot to include the spinach, but I think it worked out better that way, because I didn't want the leftovers to get soggy in the fridge (which I was afraid would happen if the spinach soaked up the dressing). I would also recommend adding the avocado to the salad itself as I did, rather than only serving it on the side.
I hope you try this recipe, and don't wait as long as I did to make it - you won't regret it!
Chickpea Salad with Mexican Mango Dressing
Adapted from My New Roots
1 can (19 oz) chickpeas, drained and rinsed
1 red pepper
1/2 a kohlrabi (or jicama)
1 avocado, diced
1/2 cup chopped cilantro
handful of toasted pumpkin seeds (optional)
1 ripe mango, peeled and diced
1/4 cup fresh lime juice
2 tbsp olive oil
1/4 tsp sea salt
pinch of cayenne + pinch of chili flakes (or 1/4 tsp of any chili spice you like)
To make the dressing, place all ingredients in a blender and puree until smooth. Season to taste.
Peel and chop all the vegetables for the salad - you should aim for uniformly thin slices of red pepper, carrots and kohlrabi.
Place the drained chickpeas in a large bowl and pour the dressing over top. Add in the sliced vegetables, avocado and cilantro, and stir until the dressing is completely mixed in.
Keep in refrigerator until you are ready to eat. Garnish each serving with toasted pumpkin seeds if desired.
Makes at least 3-4 servings. This will keep well in the fridge for a few days (I think I liked it even more after it had been sitting in the fridge!)
This is my submission to My Legume Love Affair hosted by What Would Cathy Eat