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Total Time
15mins
Prep 10 mins
Cook 5 mins

Detox with this vegan salad from Dr. Alejandro Junger!

Ingredients Nutrition

Directions

  1. Clean and rinse 1 can of organic chick peas. Drain them.
  2. Heat a large saute pan over medium-high heat with 1 tablespoon coconut oil. When the oil is melted, add and gently cook the onions for 2-3 minutes.Toss in the mango and cook just until warmed through. Add in the chickpeas, spinach and lemon juice.
  3. Gently toss to combine and then cover the pan, allowing the spinach to steam until tender and wilted. Sprinkle (to taste) with a pinch of sea salt and serve immediately.