Hi Reader,

Summer salad season is just around the corner, and I refuse to let it be boring.

This Chili-Lime Mango Tabbouleh with Crispy Chickpeas takes a Middle Eastern classic and meets it halfway with Latin flavor: Tajín in the dressing, fresh mango folded into the herbs, and crispy spiced chickpeas on top for crunch and protein.

30 minutes. One bowl. 12g fiber and 8g protein per full serving.

The full recipe is on the blog!

​Mango Tabbouleh Salad with Crispy Chickpeas and Chili-Lime Yogurt Dressing​

Eating plant-forward doesn’t have to be complicated If you’re working toward a calmer, more sustainable way to eat, I created a simple framework called the Fiber-Forward Plate. It shows you how to build balanced, plant-forward meals, without tracking or perfection. Get the Guide

More plant-forward recipes:

🌿 Middle Eastern Vegan Flatbread with Za’atar Tofu and Chickpeas​

🌱 Guava Chia Pudding​

🍃 Cuban Black Bean Tofu Scramble and Cilantro Lime Yogurt Sauce​

Explore these and more on the blog!

Tag me when you make it — @plantifulsurgeon

Stay tuned for more plant-forward recipes and practical nutrition insights, rooted in culture, backed by science, and built around fiber.

​​​​​​