Mango Chickpea Salad Recipe
🥭🥗 Mango Chickpea Salad is a fresh, colourful and satisfying dish combining juicy mango, hearty chickpeas, creamy avocado, crunchy vegetables and fragrant coriander. Finished with a zesty lime dressing, this easy salad is perfect for a healthy lunch, light dinner, picnic or vibrant side dish.
Equipment
- 1 Sharp Chef’s Knife
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- 1 Salad Spoon Or Large Spoon
- 1 Small Jar With Lid –
- 1 Serving Bowl -
Ingredients
For The Salad
- 3 Cups Cooked Chickpeas
- 3 Cups Diced Ripe Mango
- 1 Large Cucumber
- 1 Large Red Bell Pepper
- ½ Small Red Onion
- 1 Large Avocado
- ½ Cup Fresh Coriander
- 1 Small Red Chilli
- ¼ Cup Pumpkin Seeds
For The Dressing
- 3 Tablespoons Extra-Virgin Olive Oil
- 3 Tablespoons Fresh Lime Juice
- 1 Tablespoon Maple Syrup
- 1 Small Garlic Clove
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
Instructions
Step 1: Prepare The Chickpeas
- Drain and rinse the chickpeas thoroughly under cold running water. Shake off excess water and gently pat them dry.
Step 2: Prepare The Mango
- Peel the mangoes, remove the flesh from the stones and cut into bite-sized cubes.
Step 3: Chop The Vegetables
- Dice the cucumber and red bell pepper. Finely dice the red onion and chop the coriander. Slice or mince the chilli if using.
Step 4: Make The Zesty Dressing
- Add the olive oil, lime juice, maple syrup, garlic, salt and black pepper to a small bowl or jar. Whisk or shake until well combined.
Step 5: Combine The Main Ingredients
- Add the chickpeas, mango, cucumber, red pepper, red onion, coriander and chilli to a large mixing bowl. Gently toss to combine.
Step 6: Add The Avocado
- Dice the avocado and gently fold it into the salad, taking care not to crush the pieces.
Step 7: Dress The Salad
- Gradually pour the dressing over the salad and gently fold until everything is lightly coated.
Step 8: Add The Final Crunch
- Scatter the pumpkin seeds over the salad. Taste and adjust with extra lime juice, salt or black pepper if needed.
Step 9: Rest And Serve
- Allow the Mango Chickpea Salad to rest for 5–10 minutes before serving.
Notes
- 🥗 Best Served Fresh: Enjoy the Mango Chickpea Salad shortly after preparation for the best combination of crisp vegetables, juicy mango, and creamy avocado.
- 🥭 Choose Firm-Ripe Mangoes: Use sweet mangoes that are ripe but still firm enough to hold their shape when diced.
- 🫘 Dry the Chickpeas: Drain, rinse, and pat the chickpeas dry before adding them to prevent excess moisture.
- 🍋 Use Fresh Lime Juice: Freshly squeezed lime gives the dressing a brighter, more refreshing flavour.
- 🥑 Add Avocado Last: Gently fold in the avocado just before serving to prevent it from becoming mushy.
- 🌶️ Adjust the Heat: Add more or less chilli according to your preferred level of spiciness.
- ❄️ Storage: Refrigerate leftovers in an airtight container and enjoy within 1–2 days for the best texture.