Salad:
3 cups baby spinach
15 oz (1 can) chickpeas, rinsed and drained
1 red bell pepper, seeds removed and sliced into thin strips
1 large mango (about 1 cup), diced
½ cup avocado, diced
¼ cup roasted and salted pumpkin seeds
¼ tsp chili powder
1 tbsp chopped cilantro
1 tsp minced shallot
Vinaigrette:
⅓ cup extra-virgin olive oil
2 tbsp fresh lime juice
¼ tsp honey
Pinch of salt
Servings: 2
1In a large bowl, combine spinach, chickpeas, bell peppers, mangos, and avocados.
2In a blender, combine olive oil, lime juice, honey, and salt.
3Blend until emulsified, about 30 seconds.
4Pour the vinaigrette over the salad and toss.
5Garnish with pumpkin seeds, chili powder, cilantro,
and shallots, and serve.
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