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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I made up this salad to have a balance of sweet and sour. I didn't add much oil so I can eat almost the whole bowl in one setting. It makes a great lunch! I hope you like it! Ingredients:
1 1/2 tablespoons fresh lemon juice (1/2 lemon) |
1 garlic clove, crushed and easy chopped |
1 teaspoon rice wine vinegar |
1/4 teaspoon ground ginger |
1/2 teaspoon soy sauce |
2 teaspoons honey (pref. raw thick type) |
1/2 teaspoon canola oil |
1 (15 1/2 ounce) can chickpeas, drained and rinsed |
1/2 red bell pepper, seeded and chopped into cubes |
1 mango, peeled and cubed |
1 avocado, cubed |
1 jalapeno, seeded and chopped |
Directions:
1. In a small bowl; mix lemon juice, garlic, rice vinegar, ginger, soy sauce, honey, and oil.
2. In a large bowl; put your chickpeas, red bell pepper, mango, avocado, and jalapeno.
3. Add the marinade to the salad and toss to coat. Enjoy!
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