Summary

Ingredients

• 2 cans chickpeas, each 460 g drained weight
• 2 mango (s), ripe
• 1 bunch spring onion (s)
• 100 g baby spinach or rocket
• 2 tablespoon olive oil
• 1 lemon (s)
• salt and pepper
• Coriander powder
• 2 tablespoon soy yoghurt (yoghurt alternative), natural
• possibly agave syrup

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Instructions

1. Drain the chickpeas. Peel the mango and cut into cubes approx. 1 x 1 cm. Set aside half a handful of mango cubes for the dressing, mix the rest with the chickpeas in a large bowl. Cut the spring onions into fine rings, put some of them aside for the dressing, too, about 1 tablespoon, put the rest in the salad bowl.
2. For the dressing, finely puree the set aside mango cubes with the spring onions, olive oil, lemon juice, soy yoghurt and salt, pepper and coriander with a hand blender. If necessary, season the dressing with agave syrup or another sweetener.
3. Pour the dressing over the salad. It is advisable to let it steep for a few hours, but the salad tastes very tasty fresh. Just before serving, fold in the washed baby spinach.