Mango, Broccoli and Chickpea Salad Bowl with Mango Lime Dressing
A healthy broccoli and chickpea salad bowl filled with baby greens, cucumber, tomatoes, radishes and mango. Served with a spicy mango lime dressing.
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Equipment
- A bowl.
- Small container for the dressing.
- Paring knife.
- Chopping board.
- blender
- Lemon squeezer.
Ingredients
- ½ cup (50g) cucumber
- ¼ cup (40g) mango.
- 40 g (a small handful) of long stem broccoli.
- 6 cherry tomatoes.
- 3 radishes.
- 60 g (a large handful) of baby leafy greens.
- ¼ cup (30g) sprouted chickpeas.
Mango lime dressing.
- ½ a lime.
- ¼ cup (40g) mango.
- ½ green chilli (de-seeded.)
- 2 tablespoons hemp seed hearts.
- 2-3 tablespoons water.
- ¼ teaspoon cayenne pepper.
- pinch of salt and pepper, to taste.
Instructions
- Peel and dice the mango, chop the cucumber and broccoli into bite size pieces and half the cherry tomatoes. Finely slice the radishes.
- Lay the baby leafy greens onto the bottom of a bowl and place the sprouted chickpeas and remaining salad ingredients separately around the bowl, sitting on top of the greens.
- Juice the lime and pour the juice into the blender. Peel and dice the mango into small pieces. Roughly chop the chilli and then place all the remaining dressing ingredients into the blender and blend until smooth and creamy. Do a taste test and add a little salt and pepper to your liking.
- Serve the salad with the dressing on the side.
Notes
Replace the fresh sprouted chickpeas with cooked, if preferred.
Tried this recipe?Please let me know in the comments below