Description
Fresh, vibrant, and protein-packed, this mango chickpea salad blends sweet mango with hearty chickpeas for the perfect light and healthy meal or side.
Ingredients
1 (15 oz) can chickpeas, drained and rinsed
1 large ripe mango, diced
1/2 cup red bell pepper, diced
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 avocado, diced (optional)
1–2 tablespoons extra virgin olive oil
Juice of 1 lime
Salt and pepper, to taste
Optional: pinch of chili flakes or cumin for added flavor
Instructions
In a large bowl, combine chickpeas, mango, bell pepper, cucumber, red onion, and cilantro.
In a small bowl or jar, whisk together olive oil, lime juice, salt, and pepper. Add chili flakes or cumin if using.
Pour the dressing over the salad and toss gently to combine.
If using avocado, gently fold it in just before serving.
Taste and adjust seasoning as needed. Serve chilled or at room temperature.
Notes
Use ripe but firm mango for best texture and sweetness.
Add quinoa or greens like spinach or arugula to make it more filling.
Store in the refrigerator for up to 2 days (add avocado just before serving to avoid browning).
Great for meal prep, picnics, or light summer dinners.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Fusion, Mediterranean-Inspired
