Mango, Avocado & Chickpea Salad with EVOO & Lime Dressing

Method

Add the drained chickpeas to a small bowl. Drizzle with 1-2 teaspoons of Cobram Estate Light Extra Virgin Olive Oil and season with a little salt and pepper and set aside.
To make the dressing, whisk all ingredients in a small bowl until well combined and then set aside.
To assemble the salad firstly place the baby spinach leaves in your large salad bowl.
Add the chickpeas and red onion to the salad bowl.
Carefully arrange the avocado and mango on top.
Scatter the mint leaves and finely chopped red chilli on top then pour over the dressing and toss gently.

Recipe thanks to our friend Amanda Mackenzie, Amanda's Wholesome Kitchen

120g baby spinach, washed

2 medium-sized or 1 large mango, skin removed and flesh cut into fine slices

2 medium-sized or 1 large avocado, skin removed and flesh cut into fine slices

1/2 small red onion, very finely sliced using a mandolin or sharp knife

1 small handful of fresh mint leaves

1/2 small red chilli (seeds removed) finely chopped

1 x 400g chickpeas, drained

Dressing:

2 Tbsp fresh lime juice (approximately 1-2 limes)

2 tsp rice malt syrup or honey

Sea salt & pepper, to taste