Mango, Rice, and Chickpea Salad

A perfect summer meal.

2 ripe mangos (Juice enough to get 2 Tbsp., dice the rest for the salad)
3 C. cooked brown rice
Can Chickpeas
1 Red Bell Pepper, diced
1/4 C.  Scallions
1/3 C. Currants (or golden raisins)
2 Tbsp. chopped parsley
2 Tbsp. Olive Oil
2 Tbsp. Mango Juice
1 Tbsp. Rice Vinegar
1 Tbsp. Curry Powder
1 tsp. Salt
1/8 tsp. Pepper

Combine diced mangos, rice, chickpeas, red bell pepper, scallions, currants, and parsley in a large bowl.  Whisk the olive oil, mango juice, rice vinegar, curry powder, salt, and pepper and then pour over the salad and toss.  

Adapted from: Quick Fix Vegan.