Mango-Avocado Salad with Roasted Chickpeas

vegan (also gluten-free, soy-free, oil-free without roasted chickpeas)

Adapted from a recipe on One Green Planet.

Perfect for summer weather or when dreaming of summer weather! This sweet and creamy oil-free dressing does wonders for a simple salad. Crispy roasted chickpeas add a nice crunch and a boost of protein. Make it a complete meal by serving over rice, wild rice, or quinoa. 

Serves: 3-4 / Prep time: 15 min / Total time: 35 min

Ingredients:​
For the Dressing:

• 1/2 cup chopped ripe mango
• 3 tablespoons lime juice
• 2 tablespoons agave or maple syrup
• 2 teaspoons Dijon mustard or 1/2 teaspoon sriracha
• 1/2 teaspoon liquid smoke (optional)
• Water, as needed

For the Salad:

• Several handfuls spring mix, spinach, and/or romaine lettuce, well washed and spun dry
• 1 ripe mango
• 1 ripe Hass avocado
• 2 batches of Roasted Chickpeas
• 1/2 cup slivered almonds
• 3 cups cooked and cooled rice, wild rice, or quinoa (optional)

Directions:
1. Prepare the Roasted Chickpeas. During last 5 minutes of roasting time, place the slivered almonds on a bare baking sheet and place in the oven to toast to a golden brown (watch them carefully so that they don't burn). Also prepare your optional grain at this time. 
2. Meanwhile, add all dressing ingredients to a blender, and blend until smooth. Add water as needed to get a pourable dressing consistency.
​3. Add the greens (and optional grain) to a large bowl or arrange on individual plates.
3. Chop the remaining mango* and avocado**, and add to the greens.
4. Pour half of the dressing on the salad, top with the chickpeas, and serve with the remaining dressing on the side.

*This website has some great tips on safe and efficient mango slicing. 
**To slice an avocado effortlessly, first cut in half lengthwise, then score length-wise and width-wise with the tip of the knife inside the peel. Then simply turn each half inside out to release your diced avocado. Discard peel and pit.