Yin Yang Salad

I made up this salad to have a balance of sweet and sour. I didn't add much oil so I can eat almost the whole bowl in one setting. It makes a great lunch! I hope you like it!

• Ready In: 20 mins
• Serves: 1-2

Ingredients

• 1 1⁄2 tablespoons fresh lemon juice (1/2 lemon)
• 1  garlic clove, crushed and easy chopped
• 1  teaspoon  rice wine vinegar
• 1⁄4 teaspoon ground ginger
• 1⁄2 teaspoon soy sauce
• 2  teaspoons honey (pref. raw thick type)
• 1⁄2 teaspoon canola oil
• 1 (15 1/2ounce) can chickpeas, drained and rinsed
• 1⁄2 red bell pepper, seeded and chopped into cubes
• 1  mango, peeled and cubed
• 1  avocado, cubed
• 1  jalapeno, seeded and chopped

Directions

1. In a small bowl; mix lemon juice, garlic, rice vinegar, ginger, soy sauce, honey, and oil.
2. In a large bowl; put your chickpeas, red bell pepper, mango, avocado, and jalapeno.
3. Add the marinade to the salad and toss to coat. Enjoy!