MANGO, CHICKPEAS AND KALE SALAD

Serving: 3

Preparation time: 20 minutes

Calories: 1390kcal Protein: 44g Carbs: 180g Fat: 44g

Super simple to make and yet such a fresh, tasty dish! This will surely become a 'regular' on my meal plan!

Ingredients

- 2 1⁄2 cups chickpeas (drained and rinsed)

- 2⁄3 cup quinoa (uncooked)

- 1 1⁄4 cups of water

- 1 1⁄4 mango (peeled and diced)

- 2 1⁄2 cups kale (finely chopped)

- 2⁄3 cup pomegranate seeds

- 1 1⁄2 tbsp maple syrup

- 2 1⁄2 tbsp balsamic vinegar

- 2 tbsps extra virgin olive oil

- Sea Salt and pepper to taste

Instructions

1 - Place a pot on high heat with the quinoa and the water and bring to a boil.

Turn down the heat and let it simmer for 12 minutes. Remove from the heat, stir and

set aside to cool.

2 - Meanwhile, in a small bowl combine olive oil, balsamic vinegar, maple syrup,

sea salt and pepper.

3 - In a large bowl combine the drained chickpeas, pomegranate seeds, diced

mango (in cubes) and the balsamic dressing from step 2.

4 - Once the quinoa is cooled, add it to the bowl and mix well.

Enjoy!

Tips

Any leftovers or extra portions can be stored in an airtight container in the fridge for up to 2 days.

If it's not mango season, you can use orange, grapefruit segments, mandarin, peach, nectarine, etc.

This recipe is another great candidate for the next day! Just make sure to keep the dressing and salad in different containers until you eat it, to prevent the salad from getting soggy.