Ingredients:
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 ripe mango, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño pepper, seeded and minced (adjust to your spice preference)
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
For the Coconut Lime Dressing:
- 1/4 cup full-fat coconut milk
- 2 tablespoons lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated ginger
- Pinch of salt
Instructions:
In a large bowl, combine the chickpeas, mango, red onion, cilantro, jalapeño, lime juice, cumin, paprika, salt, and pepper. Toss to coat.
In a separate small bowl, whisk together the coconut milk, lime juice, honey (or maple syrup), ginger, and salt. Taste and adjust sweetness or lime if needed.
To serve, divide the chickpea and mango mixture among bowls. Drizzle generously with the coconut lime dressing. Garnish with extra cilantro and a sprinkle of toasted sesame seeds if desired.