Tropical Chickpea Salad has been my go-to salad for lunches and potlucks for years. You can make it ahead of time and refrigerate it until ready to eat. Plus it will keep well for several days. I suggest making a double batch of Tropical Chickpea Salad to bring to parties. It’s always a hit!

1 can chickpeas 15 ounces (1 1/2 cups), rinsed and drained
½ red onion diced
1 mango (any variety), cubed
1 avocado cubed
handful of chopped cilantro
3 Tablespoons lemon juice
1 Tablespoon olive oil
1/4 teaspoon ground cumin
dash of chili powder
salt to taste

Combine all the ingredients and chill until ready to serve. Enjoy!
Calories: 150kcal | Carbohydrates: 13g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 354mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10.4% | Vitamin C: 30.8% | Calcium: 1.4% | Iron: 2.8%