Fresh & Zesty Mango Summer Salad with Vegan Bacon Bits and Super Seeds

INGREDIENTS

For the chickpeas:

1 tin chickpeas, drained 

1 tbsp olive oil 

2 tsp smoked paprika 

Salt & pepper 

For the dressing:

1/4 cup lime juice 

1 tsp lime zest 

1/4 cup olive oil 

1 tsp Dijon mustard 

1 tbsp maple syrup 

Salt & pepper to taste 

For the salad:

2 cups chopped kale 

1.5 cups chopped parsley 

1 cup chopped dill 

1/2 red onion, finely sliced 

1 avocado, cut into small chunks 

2 mangos, cut into chunky slices 

1/2 cucumber, sliced 

Super Seeds

Vegan Bacon Bits

INSTRUCTIONS

Preheat oven to 200°C (or set your air fryer).

In a bowl, toss chickpeas with olive oil, smoked paprika, salt, and pepper. Spread on a baking tray and roast in the oven for 25-30 minutes (or air fry) until crispy, tossing halfway through.

For the dressing, whisk together lime juice, lime zest, olive oil, Dijon mustard, maple syrup, salt, and pepper. Set aside.

In a large salad bowl, combine kale, parsley, and dill. Drizzle half the lime dressing over the greens and toss to coat.

Top with the crispy chickpeas, red onion, avocado, mango, and cucumber.

Drizzle the remaining dressing over the salad and top with super seed sprinkles and coconut bacon.

Toss and serve.