What a better way to turn down the heat of this delicious chickpea bowl than to serve it as a salad, stuffed in a fresh pita with mango and a sweet avocado dressing?  This dish is great for a summer night when you don’t want to spend  much time in the kitchen.  
Servings: 3-4
Total time: 15-20 minutes
½ can chickpeas, rinsed and drained
½ small white onion, chopped
1 tbsp canola oil
½ tsp garlic, crushed
1 tsp ground ginger
1 tsp cumin
Chilli powder – to taste
1 bag baby spinach
5-6 strawberries, sliced
1 mango, cut into pieces
1 tbsp dried, unsweetened coconut
¾ cup chopped cilantro
1 avocado
1/3 cup plain yogurt
2 tbsp plain white vinegar
2 tbsp honey
3-4 Whole wheat pitas
In a frying pan, heat oil.Add onion and garlic, sauté until translucent.Add chickpeas, ginger, cumin and chilli powder – sauté until chickpeas are warmIn a large bowl combine the spinach, mango, strawberries, half of the cilantro and coconut
For the dressing:
Combine avocado, yogurt, vinegar, honey and remaining cilantro in a blender or food processor and mix until well combined
Add the chickpea mixture to the salad and serve in a pita with the dressing.
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