Foodie | Chickpea Salad in a fresh Mango Balsamic Dressing

1 cup or 165gms of Boiled Chickpeas
1 Mango (about 200gms)
1 tbsp or 14ml Extra Virgin Olive oil
1tsp or 4 ml of Extra Virgin Avocado Cold-pressed Oil
1 Tbsp or 14ml Balsamic Vinegar
10 g Fresh Basil Leaves
Salt and pepper to season 1/2cup or 100gms chopped Tomatoes
1/2 cup or 75gms chopped Onions
1 Green chilli chopped
1/2 cup or 15gms Baby spinach
1 Carrot (about 40gms)
4 inch Ginger (about 28gms)
10 pieces of blue berries
2 strawberries
Half of a Lemon juice

• Soak chickpeas overnight then boil, strain and cool them else used the Canned ones which are already Boiled and ready simply strain them.
• Peel the skin of the carrot and remove.
• Use the peeler and continue peeling the carrot to collect carrot flesh peels.
• Repeat he same process with the Ginger, that is, remove the skin of the ginger, then use a peeler to collect ginger flesh peels.
• Roll a Mango on the chopping board with a little pressure, cut open the top and press the Pulp out into a bowl.
• Add olive oil, avocado oil, balsamic vinegar to the Mango pulp  and whisk it well .Add roughly Chop the fresh basil leaves to it.
• Add salt and pepper to the mango dressing.
• Whisk again. Fold in the chopped tomatoes, onions, carrot peels, baby spinach, ginger peels, blue berries, strawberries.
• Squeeze the juice of half lemon, mix it well and serve.