Diva Tasting-Spinach, Chickpea, Mango Salad

INGREDIENTS

  • ½ c. plain fat-free yogurt
  • ½ c. fresh cilantro leaves
  • 2 tbsp. mango chutney
  • 1 tbsp. extra-virgin olive oil
  • 2 tsp. fresh lime juice
  • ½ tsp. ground coriander
  • ½ tsp. salt
  • ¼ tsp. Pepper
  • 2 can no-salt-added garbanzo beans (chickpeas)
  • 1 large ripe mango
  • 1 package baby spinach
  • ½ c. sliced almonds
  • Naan (Indian-style flatbread) or pita bread
  1. In food processor, purée yogurt, cilantro, chutney, oil, lime juice, coriander, salt, and pepper until smooth. Transfer to large bowl.
  2. To same bowl, add beans and mango. Toss until well-coated. Chickpea mixture can be made ahead and refrigerated in airtight container up to overnight. To serve, add spinach and almonds; toss to combine. Serve with garlic naan.
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