Carrot-Chickpea-Mango Salad


This is a total work horse salad. It will last in your fridge for days, is so tasty and pretty to look at, and fills you up and doesn’t leave any lingering feelings of guilt (which I am familiar with in the post-Easter chocolate haze).

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Pile this on greens, wrap in a tortilla with some hummus to adhere it, throw it in a bowl for a quick lunch, and it is perfect addition to the kids lunch box. The husband got this for lunch the day after this was made:

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It is already dressed so you don’t even have to include salad dressing when you pack it. But make sure you do get some of the dressing that settled at the bottom of the container you have it in reworked into everything – little toss and it is taken care of.

I had them basically make this entire dish themselves also. Shook up the salad dressing, dumped everything into the bowl and put those little people to work.

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Carrot-Chickpea-Mango Salad
  • Dressing:
  • 1 teaspoon salt
  • 1 teaspoon maple syrup
  • 4 Tablespoons lime juice
  • 4 Tablespoons lemon juice
  • 2 Tablespoons extra virgin olive oil
  • Salad:
  • 10 oz bag of shredded carrots
  • 2 mango cut into small chunks
  • 2 BPA free cans of chickpeas, drained and rinsed
  • 1 pint organic grape tomatoes, cut tomatoes in half
  1. Put all the dressing ingredients in a small jar with a lid (old jelly jars are great) and shake.
  2. Put all rest of ingredients into a large bowl, pour dressing over and toss to combine everything.
  3. Perfect recipe for kids to make!
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