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Tropical Chickpea Salad
  • Prep Time 5 MINUTES
  • one 14.5-ounce can chickpeas (garbanzo beans), drained and rinsed (I used no-salt-added)
  • ¾ cup mango, diced in small pieces (I used frozen)
  • ¾ cup pineapple, diced in small pieces (I used frozen)
  • ½ cup pico de gallo (found in the produce section), or to taste
  • ½ cup pineapple salsa, or to taste
  • ¼ cup fresh cilantro leaves, finely minced
  • 1 tablespoon lime juice
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • pinch cayenne pepper, optional and to taste
  • tortilla chips or crackers, optional for serving
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