Chickpea Strawberry Mango Salad
|Romaine lettuce||8 Cup (128 tbs), washed, dried and torn into bite-sized pieces|
|Pumpkin spice roasted chickpeas/14-ounce can chickpeas, drained and rinsed||2 Cup (32 tbs)|
|Mango||1 , peeled and cut into chunks|
|Strawberries||2 Cup (32 tbs), washed and sliced|
|Dried cranberries||1⁄2 Cup (8 tbs)|
|Roasted almonds||1⁄2 Cup (8 tbs), roughly chopped|
|Fresh mint||1⁄4 Cup (4 tbs), chopped|
|Cinnamon vinaigrette||1 Cup (16 tbs)|
Place lettuce in individual serving dishes and top with 1⁄4 of the chickpeas, mango chunks, strawberry slices, cranberries, almonds and mint. Dress with Cinnamon Vinaigrette.
NUTRITION INFORMATION PER SERVING: 254 calories, 7 g total fat, 1 g saturated fat, 0 mg cholesterol, 189 mg sodium, 45 g carbohydrates, 9g fiber, 7 g protein
This recipe is excerpted from the book Peas and Thank You by Sarah Matheny. To learn more about her or to purchase this book, please visit: PeasandThankYou.Com.