Blackberry Mango Salsa Salad with Ginger Lime Vinaigrette

I had originally intended on posting my favourite mango salsa but it was nearing noon when I began assembling this recipe and I just knew fruits and veggies alone weren't going to cut it for lunch.  So, I mixed in some plump chickpeas for protein and fibre and was delighted with the result. 

Chickpea, an otherwise ordinary looking legume, has an outstanding nutrition profile and excellent culinary versatility.  In this salad, the chickpeas absorb the flavour of the ginger lime dressing beautifully, hitting the high notes when mixed in with cumin and cilantro.  The solid, buttery texture of chickpeas also adds depth and satisfaction to the meal.

Blackberry Mango Salsa Salad with Ginger Lime Vinaigrette:

For the Salad:

• 1 mango, peeled and diced
• 12 or so fresh blackberries
• 1/2 cucumber, partially peeled and diced
• 1/2 purple onion, chopped
• 1 cup cooked chickpeas, thoroughly rinsed if using canned
• 1/2 cup cilantro, chopped

For the Ginger Lime Vinaigrette:

• 3 Tbsp olive oil
• 1 Tbsp sesame oil 
• 1 tsp rice vinegar
• 2 Tbsp fresh lime juice
• 1 Tbsp grated lime zest
• 1 Tbsp minced ginger root
• 1 tsp grainy Dijon mustard
• 1 tsp brown sugar
• ½ tsp sea salt
• ½ tsp cracked pepper
• 1/4 tsp cumin seeds

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Serves 2

Assemble salad ingredients together in a serving bowl or on individual plates.

Combine vinaigrette ingredients together in a container with fitted lid. Shake well. Taste and adjust seasoning as desired before drizzling over salsa salad.

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For the love of Chickpeas:

A half cup serving of cooked chickpeas (also known as Garbanzo beans), provides over 6 grams of dietary fibre and 7 grams high-quality vegetable protein. This same serving size also provides 35% of an adult's daily requirement of folate and over 40% of the daily requirement of manganese.

How to cook Chickpeas:

Soak desired quantity of beans overnight. In the morning, drain the water and replace it with fresh, cold water for cooking. Place on stove and bring to a boil in a pot with a lid. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape, and leave to cook for up to 90 minutes, or until tender.