Chickpea, Watercress, and Mango Salad with Lime-Curry Vinaigrette

This is a lovely, refreshing salad. It's hearty enough to serve as a meal on its own, but also works well as a refreshing side salad.

One year ago: Fettuccine with Figs, Rosemary, and Pancetta
Two years ago: Bagel, Egg, and Spinach Red Lentil Soup

Chickpea, Watercress, and Mango Salad with Lime-Curry Vinaigrette (from Raising the Salad Bar)

Ingredients
1 1/2 cups cooked chickpease
1 roasted red bell pepper, diced (I used raw)
1 mango, peeled and cut into 1/2" dice
1 cucumber, peeled, halved, seeded, and cut into 1/2" dice
1 bunch watercress (2 cups), washed and dried, large stems removed, roughly chopped
Lime-Curry Vinaigrette
2 1/2 tbsp fresh lime juice
1 1/2 tsp curry powder
1 tsp minced fresh ginger
1 tsp honey or brown sugar
4 tbsp canola oil (I used sunflower)
salt and pepper

1. In large bowl, combine chickpeas, red pepper, mango, and cucumber.
2. In a medium bowl, whisk together lime juice, curry powder, ginger, honey, oil, salt, and pepper.
3. Add watercress and dressing to chickpea mixture, toss to combine, and serve.