YIN YANG SALAD

Yin Yang Salad image

I made up this salad to have a balance of sweet and sour. I didn't add much oil so I can eat almost the whole bowl in one setting. It makes a great lunch! I hope you like it!

Provided by ChefLee

Time 20m

Yield 1-2 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 tablespoons fresh lemon juice (1/2 lemon)
1 garlic clove, crushed and easy chopped
1 teaspoon rice wine vinegar
1/4 teaspoon ground ginger
1/2 teaspoon soy sauce
2 teaspoons honey (pref. raw thick type)
1/2 teaspoon canola oil
1 (15 1/2 ounce) can chickpeas, drained and rinsed
1/2 red bell pepper, seeded and chopped into cubes
1 mango, peeled and cubed
1 avocado, cubed
1 jalapeno, seeded and chopped

Steps:

In a small bowl; mix lemon juice, garlic, rice vinegar, ginger, soy sauce, honey, and oil.
In a large bowl; put your chickpeas, red bell pepper, mango, avocado, and jalapeno.
Add the marinade to the salad and toss to coat. Enjoy!

Nutrition Facts : Calories 1074.2, Fat 37.6, SaturatedFat 5.1, Sodium 1502.5, Carbohydrate 171, Fiber 38.4, Sugar 47, Protein 28.3

*** Explore more Yin Yang Salad Recipes »

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