Spinach and chickpea salad with mango dressing

I got this recipe from Delicious Living magazine that Whole Foods Market offers monthly. The original recipe called for too much red wine vinegar, which makes the salad acid. So I decided to use less vinegar as well as mango for three servings.

Here is my version:


Mango dressing:

  • 1/2 cup diced ripe mango
  • 1 tbsp red wine vinegar
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp grated fresh ginger
(add a bit of water if dressing is too thick)


  • 3 cups (3 ounces) baby spinach leaves
  • 1/2 small red onion thinly slice
  • 1 can low sodium chickpeas (garbanzos) rinsed and drained or 3/4 cup dry chickpeas, soaked overnight and boiled until tender
  • 1/4 cup crumbled homemade feta vegan cheese or store bought.

Combine all dressing ingredients in a blender and puree until completely smooth and thick. Refrigerate until ready to use.Makes 1/2 cup

Combine spinach, onion and chickpeas in a medium bowl. Add dressing. Toss to coat. Top with feta cheese and serve.

Serves: 3


Spinach and chickpea salad with mango dressing