Description
A main-course salad with roasted chickpeas and Mexican-inspired flavors.
Ingredients
Scale
for the dressing
- 1/3 cup fresh cilantro leaves and stems (packed)
- 1/3 cup fresh lime juice (from about 2 large limes)
- 1/3 cup honey (I used raw)
- 1 heaping teaspoon minced garlic
- 2 teaspoons minced fresh ginger root
- 1/2 teaspoon salt
- 1/4 cup extra-virgin olive oil
for the salad
- 1 batch coconut-lime roasted chickpeas
- 8 cups green lettuce, chopped
- 1 mango, peeled and diced
- 1 bell pepper (red, yellow, or orange), diced
- 1 cup grape tomatoes, halved
- 1 avocado, cut into 1-inch chunks
Instructions
- Put all of the dressing ingredients except the olive oil into a food processor or blender and pulse until the cilantro is chopped. Turn the machine on and slowly drizzle in the olive oil. Set the dressing aside.
- To assemble the salads, divide the ingredients between four plates. Dress with the cilantro-lime dressing. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 38.5g
- Sodium: 342mg
- Fat: 22.7g
- Carbohydrates: 70.8g
- Protein: 10.5g