Mango and Chickpea Kale Salad

This tasty, vibrant recipe is the perfect addition to your healthy eating repertoire.

Suitable for those following the Mediterranean Diet, as well as vegan-friendly, this fruity salad is packed with antioxidants from the pomegranate seeds, kale and mango, and packs plenty of fibre in the form of chickpeas and quinoa.

Enjoy by itself or with your choice of protein.

 

Ingredients:

1/2 cup Quinoa (uncooked)

1 cup Water

2 tbsps extra Virgin Olive Oil

2 tbsps Balsamic Vinegar

1 tbsp Maple Syrup

Sea Salt & Black Pepper (to taste)

1 tin Chickpeas (drained and rinsed)

2 cups Kale Leaves (finely chopped)

1/2 cup Pomegranate Seeds

1 Mango (peeled and thinly sliced)

 

Directions:

• Place quinoa in a saucepan with water and bring to a boil. Turn down to simmer and cover. Let simmer for 12 minutes. Remove from heat, stir with fork and set aside to cool.
• Meanwhile, prepare dressing by combining olive oil, balsamic vinegar, maple syrup, sea salt and pepper.
• Combine chickpeas, kale, pomegranate seeds, mango and balsamic vinaigrette in a large bowl. Add quinoa once cooled.
• Drizzle salad with desired amount of dressing and serve. Enjoy!

 

Good to know:

No Mango? Try your favourite fruit such as peach, nectarine, orange or clementine slices instead.

This dish will keep in the fridge for up to 3 to 4 days in an airtight container.