Mango Avocado Salad with Crunchy Chickpeas and Creamy Coconut Dressing

I’m trying this new “be really healthy Sunday night through Friday morning” routine and that basically means a lot of salads.  Sadly, my balsamic vinaigrette can get a little stale, so I have been on the hunt for some tasty replacements – and this 10th Kitchen recipe fits the bill! Even my dad (who wouldn’t choose a salad as his first choice) loved it!

Mango Avocado Salad with Crunchy Chickpeas and Creamy Coconut Dressing

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I'm trying this new "be really healthy Sunday night through Friday morning" routine and that basically means a lot of salads. Sadly, my balsamic vinaigrette can get a little stale, so I have been on the hunt for some tasty replacements - and this 10th Kitchen recipe fits the bill! Even my dad (who wouldn't choose a salad as his first choice) loved it!

• CuisineHealthy

Servings

2 people

Servings 2 people

Mango Avocado Salad with Crunchy Chickpeas and Creamy Coconut Dressing Print Recipe I'm trying this new "be really healthy Sunday night through Friday morning" routine and that basically means a lot of salads. Sadly, my balsamic vinaigrette can get a little stale, so I have been on the hunt for some tasty replacements - and this 10th Kitchen recipe fits the bill! Even my dad (who wouldn't choose a salad as his first choice) loved it! CuisineHealthy Servings 2 people Servings 2 people

Ingredients

For dressing

• 1/2 cup unsweetened coconut milk use the top portion from the can
• 3 tablespoons rice vinegar
• 1 tablespoon miso
• 1 tablespoon honey
• 2 teaspoons shallot minced
• 1.5 teaspoons ginger grated
• 1 clove garlic minced

For roasted spicy chickpeas

• 1 15 oz can chickpeas rinsed/drained/dried
• 2 tablespoons olive oil
• 1 teaspoon curry powder

For salad

• 2 large handfuls baby spinach roughly chopped
• 1 handful purple cabbange shredded
• 2 large carrots ribboned
• 1 ripe mango peeled/sliced
• 1/2 avocado cubed
• cilantro

Servings: people

Instructions

1. Preheat oven to 400 degrees. Toss chickpeas, olive oil, and curry powder on a cookie sheet lined with aluminum foil.

   
2. Roast chickpeas for 30-40 minutes until crunchy. Remove from oven and let cool.
3. Make dressing by combining all ingredients in a blender or food processor and process until smooth.
4. Divide spinach and cabbage between two big plates, and top with carrot ribbons, roasted chickpeas, mango, avocado and cilantro.
5. Drizzle with dressing and toss to combine.

Recipe Notes

 

 

 

 

 

 

 

 

 

 

 

 

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