• Soak the dates in warm water.
• Place quinoa in a saucepan with water and bring to a boil. Turn down to simmer and cover. Let simmer for 12 minutes. Remove from heat, stir with fork and set aside to cool.
• Meanwhile, prepare the dressing by combining the balsamic vinegar, dates, and black pepper in a blender or food processor and blend until smooth. Add 1 tbsp of warm water at a time to gain your desired consistency.
• Combine chickpeas, kale, pomegranate seeds, mango, and balsamic vinaigrette in a large bowl. Add quinoa once cooled.
• Drizzle salad with desired amount of dressing and serve. Enjoy!

Notes

• Quinoa: If you are using pre-cooked quinoa, in order to determine how much to use, simply multiply the uncooked quantity from the ingredient list above by 3. Quinoa triples in size when cooked.
• No Mango: Use peaches, nectarines, or oranges in place of mango for this recipe.
• Leftovers: Store in an airtight container in the fridge up to 3 to 4 days