Chickpea Salad With Mexican Mago Dressing

3 cups cooked chickpeas (about 2 cans)
1 red bell pepper
3 carrots
½ large jicima root (or any crunchy veg)
1 cup chopped spinach
½ cup cilantro

Dressing:
1 large, ripe mango
¼ cup freshly squeezed lime juice
2 large green onions, with tops
3 Tbsp. extra virgin olive oil
½ tsp. sea salt
½ chipotle pepper in adobo sauce (substitute ¼ tsp. ground chipotle or use your favorite chili spice) 

Directions:
1. Peel mango and place in a blender with all other dressing ingredients. Blend on high until uniform and creamy. It will look like a smoothie. Season to taste.
2. In a large bowl, pour dressing over chickpeas and let sit while you prepare the rest of the salad filling (at this point you will undoubtedly say, “Sarah, there’s way too much dressing.” Trust me.). 
3. As you chop up the vegetables for the salad, add them as you go and stir to get an idea on how much more you need. Stop when the salad is well-dressed but not super gloppy. 
4. Serve with sliced avocado and lime wedges on the side. Garnish with more cilantro, sprouts, pumpkin seeds, or whatever you have on hand. 

To make it a complete meal: Serve this salad on top of coconut rice or quinoa, and make sure to include the side of avocado.