Chickpea Strawberry Mango Salad

This salad is from one of my favorite cookbooks Peas And Thank You.  It's written by a vegan mother and wife who has two young girls, so she knows very well the struggles of picky toddlers -- and husbands when it comes to a plant based diet.  I didn't try this recipe on my husband, but I do think that he would have liked it if I would have made it for him.  ;)

Salad
8 cups of romaine lettuce (or green of choice) washed, dried and torn in to bite sized pieces.
1 (14 oz) can of chickpeas, drained and rinsed
1 mango, peeled and cut in to chunks
2 cups strawberries, washed and sliced
1/2 cup dried cranberries
1/2 cup roasted almonds (I just used slivered raw almonds)
1/4 cup fresh mint leaves, chopped



Cinnamon Vinaigrette Dressing

1 tsp Dijon Mustard
3 Tbs Apple cider vinegar
3 Tbs lemon juice
1/3 cup agave nectar or pure maple syrup
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 cup canola oil

Whisk together all ingredients except for the oil. Once they are thoroughly combined, slowly add the canola oil while whisking, until the mixture has emulsified. Serve immediately or store in an air tight container for up to 2 weeks in the refrigerator.