Mango Chickpea Salad with Blackberry Vinaigrette

By August 28, 2018Uncategorized

Rock your New Year’s resolutions with food to rave about. You already know kale is a superfood. Pair it with the proverbial favorite legume, chickpeas and luscious mangos and blackberries for a delish main course salad. This recipe is super easy and sure to become a fave.

Dressings/Vinaigrette

MANGO CHICKPEA SALAD w/Blackberry Vinaigrette 

  • Prep Time:10 minutes
  • Vegan, Paleo, Gluten/Soy/Dairy free
  • Serves 4

INGREDIENTS:

4-6 cups organic kale slivered or baby spinach

1-2 alphonso mangos, slivered

1 small organic cucumber, sliced thinly

1-19 oz can chickpeas or 2½ cups cooked

¼ cup sundried black olives, snipped

Toasted sunflower seeds, cashews, peptias or pine nuts

Fresh lemon balm, basil, micro greens or mint to garnish

Cayenne or paprika

Sea salt and fresh black pepper as desired

  1. Divide and arrange the greens, cucumber and chickpeas into deep dish salad bowls.
  2. Careful lay the mango slices over each and scatter with the olives and seeds or nuts. Sprinkle cayenne or paprika over the chickpeas.
  3. Drizzle each salad with desired amount of dressing, season, garnish with desired herbs and serve.

BLACKBERRY HEMP VINAIGRETTE

  • Dressings/Vinaigrette
  • Prep Time: 5 minutes
  • Vegan, Paleo, Gluten/Soy/Dairy free
  • Makes approx. ¾ cup

INGREDIENTS:

1 heaping tbsp shallot or chives, finely minced

1 tsp ginger root, finely minced

2-3 tbsp blackberry ginger infused balsamic vinegar or balsamic reduction with 2 smashed blackberries

¼ cup hemp oil

2 tbsp pumpkin seed oil, avocado or mild olive oil such as lemon infused

1-2 tbsp hemp seeds

Sea Salt and fresh pepper to taste

DIRECTIONS:

  1. 1. Mix together all the ingredients in a jar and shake well to emulsify.
  2. Adjust to personal taste preferences and drizzle this sweet, savory, tart vinaigrette over your salad for a truly refreshing sweet, sour, savory sensation.

OPTIONS:

  • Vary the veggies with sweet red pepper, avocado, Vidalia onion, berries
  • Add ½ tsp dry mustard for a little spicy counter to the sweet vinegar
  • Thin vinaigrette if preferred w/1 tbsp water or juice
  • For a creamy dressing, puree the ingredients in a blender with an additional tbsp hemp seeds and transfer to a squeeze bottle to drizzle over the salads just as in a gourmet restaurant.

Did you know: ginger is fabulous for enhancing digestion and reducing inflammation and the shallot is immune enhancing.

Whole-Self Lifestyle Wellness

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