Why You’ll Love This Recipe

I really like how this salad balances sweet, savory, and tangy flavors in every bite. The mango adds natural sweetness, while the chickpeas give it protein and substance. It’s incredibly simple to put together, and I don’t even need to cook anything. I can serve it on its own, alongside grilled meat or fish, or stuff it into pita bread for a quick lunch. Plus, it’s naturally gluten-free and vegan, which makes it perfect for sharing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

canned chickpeas (drained and rinsed)
ripe mango (peeled and diced)
red bell pepper (diced)
red onion (finely chopped)
cucumber (optional, diced)
fresh cilantro or parsley (chopped)
fresh lime juice
olive oil
salt and pepper
pinch of cayenne or chili flakes (optional for heat)

Directions

I start by draining and rinsing the chickpeas, then placing them in a large mixing bowl.
I dice the mango, bell pepper, red onion, and cucumber (if using), and add them to the bowl.
I chop the fresh herbs and mix them in with the other ingredients.
In a small bowl, I whisk together lime juice, olive oil, salt, pepper, and a pinch of cayenne or chili flakes if I want some heat.
I pour the dressing over the salad and toss everything together until well combined.
I let the salad sit for about 10–15 minutes before serving so the flavors can meld.

Servings and timing

This recipe makes about 4 servings. It takes around 15–20 minutes to prepare, and no cooking is required—just chopping and mixing.

Variations

Sometimes I add diced avocado for creaminess or swap the lime juice for lemon juice depending on what I have. For a heartier version, I stir in cooked quinoa or bulgur. I’ve also added crumbled feta or goat cheese when I want a salty contrast to the mango’s sweetness. And for extra crunch, I top it with toasted nuts or seeds.

Storage/Reheating

I store the salad in an airtight container in the fridge for up to 2 days. The flavors actually get better after a little time, but I avoid adding avocado until just before serving to keep it fresh. This salad is meant to be eaten cold, so I don’t reheat it.

FAQs

Can I use frozen mango?

Yes, I thaw it first and drain off any excess liquid. It’s not as firm as fresh, but still works well in a pinch.

Is this salad good for meal prep?

Absolutely. I prepare it a day in advance and store it in the fridge. I just add any soft ingredients (like avocado or cheese) right before serving.

Can I use dried chickpeas?

Yes, I cook dried chickpeas in advance and use about 1 ½ cups for every can the recipe calls for.

What other herbs can I use?

If I don’t have cilantro, I use parsley or even fresh mint for a refreshing twist.

Can I make this spicier?

Definitely. I add finely chopped jalapeño, serrano pepper, or extra chili flakes to turn up the heat.

Conclusion

This mango chickpea salad is fresh, filling, and full of bright flavors that I can enjoy any time of year. I love how quick it is to prepare and how easy it is to customize with whatever I have in my kitchen. Whether I’m making it for a picnic, a weekday lunch, or a light dinner, this salad always brings color and flavor to the table.