Chickpea and Mango Salad

I've been eating lots of salad this week as I'm leaving on vacation tomorrow and need to clean out my fridge. (Vegetables are what accumulates in your fridge when you have a biweekly produce delivery!)

The great thing about this salad (besides the mangoes) is that it's extremely satisfying and will keep you full for hours. This is due to the high fiber content of chickpeas/garbanzo beans.

Chickpeas contain 12.5 grams of fiber per cup (50% of the daily recommended allowance.) In addition, 2/3 of the fiber contained in chickpeas is insoluble which means it passes almost all the way through the digestive tract without being absorbed. (Read: good for "digestion" ;) Broccoli and beets operate much the same way. In case you were wondering.

Ingredients:
1/2 cup plain fat free yogurt
1/2 cup fresh cilantro leaves (no thank you)
2 Tbsp mango chutney
1 Tbsp extra virgin olive oil
2 tsp fresh lime juice
1/2 cup coriander (I sub'd fennel)
2 15 oz cans chickpeas/garbanzo beans
1 lg ripe mango, chopped
1 5-6 oz package baby spinach
1/2 cup sliced almonds (I sub'd macadamia nuts)

Directions:
In a food processor, puree yogurt, cilantro, chutney, oil, lime juice, coriander, 1/2 tsp salt and 1/4 pepper until smooth. Transfer to lag bowl.
To the same bowl add beans and mango. Toss until well coated. To serve add spinach and nuts, toss to combine.