Description
Escape your lunch rut with this vibrant Mango Chickpea Salad that tastes like vacation in a bowl. Sweet, tangy, and protein-packed, it’s sunshine you can eat.
Ingredients
Scale
- 2 (15 oz) cans chickpeas, drained and rinsed
- 2 ripe mangoes, peeled and diced
- 1 medium red bell pepper, diced
- 1/2 medium red onion, finely diced
- 1 English cucumber, diced
- 1/2 cup fresh cilantro, roughly chopped
- 1/4 cup fresh mint leaves, chopped
- 1 avocado, diced (optional)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 garlic clove, minced
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Drain and rinse chickpeas thoroughly under cold water, then transfer to a large mixing bowl.
- Prepare mangoes by dicing into 1/2-inch cubes and add to the bowl with chickpeas.
- Dice the bell pepper and cucumber, finely chop the red onion, and add all to the bowl.
- Roughly chop cilantro and mint, then add to the vegetable mixture.
- In a small bowl or jar, combine olive oil, lime juice, lime zest, minced garlic, honey, cumin, red pepper flakes (if using), salt, and pepper. Whisk or shake until well combined.
- Pour the dressing over the salad and gently toss to combine all ingredients.
- Let the salad rest for 10-15 minutes to allow flavors to meld.
- If using avocado, add just before serving and fold in gently.
- Taste and adjust seasoning if needed before serving.