Smoky Chickpea Salad with Mango and Avocado

Smoky Chickpeas
1 Tbsp pure maple syrup
1 Tbsp wheat free tamari
2 tsp liquid smoke
1 tsp nutritional yeast
1 tsp smoked paprika
½ tsp onion powder
¼ tsp freshly ground black pepper
¼ tsp sea salt
1-15 oz can chickpeas, drained and rinsed

Dressing
1 small mango, peeled and chopped
3 Tbsp lime juice
1-2 Tbsp maple syrup
2 tsp Dijon mustard or sriracha sauce
½ tsp liquid smoke
salt and pepper to taste

Salad
8 oz spinach, watercress or spring mix combo
1 mango
1 avocado

For the smoky chickpeas: Preheat oven 375 line a baking sheet with parchment paper.  Place all the chickpea ingredients in a large bowl and toss to combine and coat chickpeas.  Transfer to baking sheet and spread in single layer.  Bake 30 minutes, turning ½ way thru.  Chickpeas will be lightly browned and nicely glazed

For the dressing: combine mango, lime juice, maple syrup, mustard and liquid smoke in a high speed blender.  Add 1-3 Tbsp water as needed.  Taste for seasoning.

For the salad:  place greens in a large bowl or mound onto individual plates.  Top with chickpeas, sliced mango and avocado.  Drizzle with dressing.