Cilantro Garbanzo Bean Salad with Cashews and Mangoes

Gingery and studded with cashews and fruit, this chilled salad is a welcome addition to any brunch, lunch, or dinner table.

Ingredients

• 1 tablespoon fresh ginger, finely minced
• pinch of kosher salt
• ½ cup rice wine vinegar (preservative-free)
• black pepper
• 1 head organic romaine lettuce, torn into bite-sized pieces (cold)
• 1 cup organic canned garbanzo beans, rinsed thoroughly
• 1 cup fresh organic mango, diced
• 1 cup fresh organic cilantro, coarsely chopped (plus some large pieces for garnish)
• ¼ cup cashew halves (unsalted)

Directions

1. Make ginger into a paste by putting it into a small bowl, adding a few grains of salt, and rubbing it against the sides of the bowl with the back of a fork. Add vinegar and black pepper.
2. Next, in a large bowl, add lettuce, garbanzo beans, mango, cilantro, and vinegar mixture; stir well, cover with plastic wrap and refrigerate for 20 minutes. Top with cashews and serve.

OPTIONAL: For added texture, top with a handful of fried wonton skins.

Nutrition Facts

Number of servings: 4. Serving size: 2 cups, Calories 210, Calories from Fat 86, Total Fat 9.5g, Saturated Fat 2.0g, Cholesterol 30mg, Sodium 199mg, Total Carbohydrates 18.1g, Dietary Fiber 2.5g, Sugars 10.6g, Protein 14.6g, Vitamin A 20%, Vitamin C 25%, Calcium 4%, Iron 11%