Chickpea, Tomato, Cucumber and Mango Salad

Ingredients

• Chickpeas1 cup (200 g)
• Tomato1/2 count (65 g)
• Cucumber3/4 cup (90 g)
• Mango1/2 cup (85 g)
• Olive Oil2 teaspoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Dice the tomato, cucumber and mango.

3. 3

   Step 3

   In a bowl or container, mix the olive oil, lemon juice, mustard and salt and pepper to taste. Optional: Add a pinch of garlic powder and cumin.

4. 4

   Step 4

   Serve the tomato, cucumber, mango and chickpeas in a salad bowl.

5. 5

   Step 5

   Season with the dressing and mix well.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea, Tomato, Cucumber and Mango Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.