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Get Started - 100% free to try - join in 30 secondsGarbanzo Bean Salad with Mexican Mango Dressing
Ingredients:
3 cups cooked garbanzo beans (a.k.a. chickpeas) (about 2 cans)
1 red bell pepper
3 carrots
½ large jicima root (or any crunchy veg)
1 cup chopped spinach
½ cup cilantro
(Besides the garbanzo beans, the other vegetables are totally your choice. These are the veggies that I bought at the market, and that I had on hand in the fridge. Use anything you can to sop up all that delicious dressing, otherwise, the beans will be swimming in it! Try to get something green in ya – that’s where the spinach comes in, and you won’t even taste it. The cilantro, however, is NOT optional.)
Dressing:
1 large, ripe mango
¼ cup freshly squeezed lime juice
2 large green onions, with tops
3 Tbsp. extra virgin olive oil
½ tsp. sea salt
½ chipotle pepper in adobo sauce (substitute ¼ tsp. ground chipotle or use your favorite chili spice)
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