Mango Chickpea Salad - Alberta Pulse Growers

Ingredients

• 1 small garlic clove, minced
• 1 Tbsp (15 mL) orange juice
• 1 Tbsp (15 mL) lime juice
• 2 tsp (10 mL) honey
• 1/2 tsp (2 mL) salt, divided
• 1 1/2 Tbsp (17 mL) olive oil, divided
• 1/2 tsp (2mL) paprika
• 1/4 tsp (1 mL) onion powder
• 1/4 tsp (1 mL) garlic powder
• 1/4 tsp (1 mL) ground black pepper
• 1/8 tsp (0.5 mL) dried basil
• pinch cayenne pepper
• 2 cup (500 mL) cooked chickpeas (or 19 oz/540 mL can, drained & rinsed)
• 6 cup (1.5 L) shredded cabbage or coleslaw mix (397 g bag)
• 2 ripe mangoes, peeled & diced
• 1 red bell pepper, finely diced or sliced
• 1/2 cup (125 mL) whole roasted almonds, roughly chopped
• 1/4 cup (60 mL) finely diced red onion
• handful of torn mint leaves
• fresh cilantro, roughly chopped, for garnish, if desired