- 1 (16 ounce) can garbanzo beans (chickpeas), rinsed and drained
- 1 mango – peeled and diced
- 1 cup chopped hearts of romaine (optional)
- 1/2 cup diced cucumber
- 1/2 cup diced carrot
- 1/4 cup diced celery (optional)
- 2 tablespoons fresh lemon juice
- salt to taste
- 1 cup chopped pineapple
- Toss together the garbanzo beans, mango, romaine lettuce, cucumber, carrot, celery, lemon juice, and salt in a large bowl. Let the mixture set for 30 minutes. Top the salad with the pineapple to serve.