After a week of vacation and then a fourteen hour drive full of road trip food (you know what I mean...trail mix, candy, crackers, shakes...), I was determined to focus on some healthful meals upon our return. In addition to whipping up a batch of shredded vegetable detox salad to take for lunches all week, I was on the hunt for a few lighter dinners.


 This chickpea mango spinach salad was just what we needed. The contrast of the mango, bright as the sunshine, and the spinach screams 'flavorful'! Cilantro-lovers will be particularly fond of the dressing, which adds a freshness to the entire salad.

Served with crackers and fruit on the side (grapes, in our case), this dinner didn't at all make us feel like we were depriving ourselves post-vacation!

What's your typical post-vacation meal?

One Year Ago: Chicken Zucchini Pasta
Two Years Ago: Blue Cheese Cheesecake with Pear Onion Jam
Three Years Ago: Blueberry Lime Scones

Chickpea Mango Spinach Salad
from Good Housekeeping magazine

Ingredients:
-1/2 cup plain yogurt
-1/2 cup fresh cilantro leaves
-2 tbsp mango chutney (I used orange preserves)
-1 tbsp extra-virgin olive oil
-2 tsp fresh lime juice
-1/2 tsp salt
-1/4 tsp pepper
-1/2 tsp ground coriander
-2 (15 oz) cans chickpeas, drained
-1 large ripe mango, chopped
-1 (6 oz) package baby spinach
-1/2 cup sliced almonds, toasted

Directions:
1. Puree the yogurt, cilantro, chutney, olive oil, lime juice, coriander, salt, and pepper in a food processor or blender until smooth. Transfer to a large bowl.
2. Add the chickpeas and mango to the bowl and mix to coat well. (This step can be done ahead of time and refrigerated overnight). 
3. Serve chickpea mixture atop spinach with almonds.