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