From: Ana
Servings: 6
Tags: vegetarian, low acidity, salad
Last Made: Aug. 21, 2025
Scott:
Ana:
Alex:

Ingredients

  • 2 cans clocked chickpeas
  • 2 avocados
  • 1.5 mangos
  • 1 pint cherry tomatoes
  • Olive oil 1/4 cup
  • Apple vinegar 1 tbsp
  • Salt a pinch
  • Mustard 1 tbsp
  • 1/3 red onion

Steps

Mix chickpeas with cut avocado, halved tomatoes, and chopped onions. 3/4 of the mando chopped to the salad. With a blender, blend the rest of the mango, olive oil, salt, mustard and vinegar. Use the mango vinaigrette for the salad

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