INGREDIENTS:
1 zucchini, shredded
2 carrots, shredded
2 Persian cucumbers, diced
1 yellow bell pepper, diced
2 cups purple cabbage, sliced
1 small red onion, sliced
2 firm Roma tomatoes, diced
Handful fresh mint, chopped
2-14.5oz can salt free garbanzo beans, rinsed & drained
2 ripe mangoes, diced
1/4 cup fresh lime juice & zest, or more to taste
White balsamic vinegar to taste
PREPARATION:
1-Chop everything and toss into a bowl.
2-Rinse garbanzo beans and toss into the bowl.
3-Add the lime juice, lime zest and balsamic vinegar to the bowl and toss everything together gently. Refrigerate the salad for a few hours before serving.
