I’m excited to share this Mango Chickpea Salad recipe that brings a burst of flavor to your table! It’s bright and fresh, making it a perfect addition to any meal or a delicious lunch on its own.
Solves bland meal boredom, missing plant protein, long prep times, and costly takeout by delivering a fast, budget-friendly mango chickpea salad with simple steps.
You know those days when you want something healthy but are tired of the same boring salads? This recipe totally saves the day! It’s packed with spices and sweet mangoes to spice things up while still being nutritious and filling.
What’s great about this salad is how quickly it comes together. You only need about 20 minutes from start to finish, so it’s an awesome choice for busy weeknights or when you want a quick, wholesome meal. Plus, the combination of mango and chickpeas gives it that perfect sweet and savory vibe.
If you’re looking for a refreshing change from the usual, try this recipe! If you love salads that are a bit different, you should also check out my Dandelion Salad.
Why You Will Love This Recipe
- Bold Flavors: This salad bursts with a sweet and tangy flavor thanks to fresh mango and zesty spices. It’s anything but bland, keeping your taste buds happy.
- Texture Variety: With crunchy veggies and creamy chickpeas, every bite offers a satisfying mix of textures that makes it enjoyable to eat.
- Quick and Convenient: Ready in under 20 minutes, this salad is a lifesaver for busy days when you need something nutritious without the fuss.
- Easy to Store: It lasts up to 5 days in the fridge, making it great for meal prep. You can whip up a batch and enjoy delicious meals all week.
Best Mango Chickpea Salad Recipe
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 3 minutes
- Total Time: 18 minutes
- Yield: Serves 3 to 4 1x
- Category: salad
- Method: no-cook
- Cuisine: international
- Diet: gluten free, vegan
Description
A refreshing Chickpea Mango Salad that is gluten-free and vegan, perfect for a light meal or side dish.
Ingredients
- 3 cups (500 g) cooked chickpeas, drained and rinsed if canned
- 1 large mango, diced
- 1/4 red onion, small dice
- 1 red bell pepper, diced
- 2 roma tomatoes, diced
- 1/2 english cucumber, quartered and sliced
- 1 serrano pepper, small dice (optional; remove seeds for less spice)
- 1/2 bunch cilantro, chopped
- 1/21/2 teaspoon ground turmeric
- 1 garlic clove, crushed
- 1/4 cup (60 ml) neutral, high-heat oil (e.g. avocado)
- 11/2 teaspoon whole cumin seed
- 11/2 teaspoon whole coriander seed
- 11/2 teaspoon whole fennel seed (optional)
- 2 tablespoons lime juice (about 1 lime)
- 1 tablespoon agave or maple syrup
- 1/2 tablespoon tamarind concentrate
- 1 1/21/2 teaspoons kosher salt
Instructions
- Mix Salad Ingredients: Start by tossing the chickpeas, diced mango, and chopped red onion in a large bowl. The bright colors and sweet aroma will energize you as you mix. This step ensures all the tasty bites have a bit of everything. Just make sure your mango is ripe to avoid any sourness.
- Whisk Dressing Together: Next, whisk the neutral oil, lime juice, salt, and garlic in a separate bowl until smooth. You will know it is ready when the mixture is glossy and fragrant. This dressing will tie all the flavors together. Beware of over-whisking; it can make the dressing separate too quickly.
- Pour Dressing Over Salad: Pour the dressing over the salad and gently toss everything until well coated. Enjoy the zesty scent and the vibrant colors mixing. This unites all the ingredients with flavor, but be careful not to over-mix; you do not want to mush the mango.
- Add Fresh Herbs: Sprinkle freshly chopped cilantro on top before serving. The herbs will add a hit of freshness that is simply irresistible. This step not only looks great but adds a burst of flavor. Avoid leaving out the herbs, as they really brighten up the dish.
- Chill Before Serving: Let the salad chill in the fridge for a bit. After just a few minutes, the flavors will meld beautifully, and you will notice a delightful blend when you taste it. This step also brings out the sweetness of the mango. Just do not let it sit too long, or the salad could get soggy.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Expert Tips: If the dressing separates quickly after mixing, it helps to let the oil cool slightly before combining with the lime juice for better stability. Adjusting the salt and lime juice after mixing can ensure the flavors suit your personal taste more closely. If your chickpeas seem dry, a splash of water or a bit more dressing can help achieve that desired moisture without overwhelming the salad. For those wanting deeper flavors, using whole spices instead of ground ones can add an extra dimension to your salad.
- Serving Suggestions: Serve with warm naan and dairy-free yogurt. Pair it with quinoa or basmati rice for a heartier meal. Enjoy as a light lunch on its own.
- Recipe Variations: Add diced avocado for creaminess. Include roasted vegetables for extra texture. Replace chickpeas with black beans for a twist.
- Ingredient Notes: Use ripe mango to ensure sweetness. If you cannot find tamarind concentrate, substitute it with an extra 21/2 teaspoons of lime juice.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Recipe Tips
- If the dressing separates quickly after mixing, it helps to let the oil cool slightly before combining with the lime juice for better stability.
- When preparing this salad, adjusting the salt and lime juice after mixing can ensure the flavors suit your personal taste more closely.
- If your chickpeas seem dry, a splash of water or a bit more dressing can help achieve that desired moisture without overwhelming the salad.
- For those wanting deeper flavors, using whole spices instead of ground ones can add an extra dimension to your salad.
- When making the tadka, warming the oil until shimmery is ideal before adding spices, as this elevates their flavor during cooking.
Serving Suggestions
Serve this mango chickpea salad with warm naan and a scoop of dairy-free yogurt. Pair it with quinoa or basmati rice for a filling meal.
This salad also works well as a light lunch on its own or as a picnic dish. You can use it in wraps or as a topping for baked potatoes.
Add a squeeze of lime juice or a sprinkle of fresh cilantro for an added zing. A drizzle of balsamic reduction also complements the flavors nicely.
Recipe variations
- You can use black-eyed peas instead of chickpeas for a different protein source that pairs well with mango.
- Add 1/2 teaspoon smoked paprika or a pinch of cayenne for an additional layer of flavor.
- Either diced kiwi or pineapple can replace the mango for a unique twist on this salad.
- If preparing a larger serving, increase to 6 cups (1 kg) of chickpeas and double other ingredients accordingly.
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How to Store?
To keep your mango chickpea salad fresh, follow these storage tips:
Refrigeration: Store in an airtight container in the fridge for up to 5 days.
Freezing: Wrap in plastic wrap or aluminum foil, then place in a freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight.
Reheating: Gently reheat in a pan over low heat or enjoy cold straight from the fridge.
Other Recipes You’ll Love
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