Description
A refreshing Chickpea Mango Salad that is gluten-free and vegan, perfect for a light meal or side dish.
Ingredients
Scale
- 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