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Mango Chickpea Salad

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 520
A vibrant and nutritious salad combining sweet mango, crispy chickpeas, and creamy avocado for a refreshing meal.

Ingredients

Rice

  • 1 cup short grain white rice, rinsed well

Tofu

  • 0.5 block super firm tofu
  • 0.5 tbsp cornstarch
  • 0.5 tbsp soy sauce
  • 0.5 tbsp hoisin sauce
  • 0.5 tbsp avocado oil

Chickpeas

  • 1 15 oz can chickpeas, drained and rinsed
  • 1 tbsp oil
  • 1 tsp smoked paprika
  • 0.5 tsp ground coriander
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder

Mango

  • 2 ataulfo mangos ataulfo mangos, cubed

Avocado

  • 1 medium avocado, cubed
  • 1 each lime (juice and zest)
  • 1 tbsp sweet chili sauce
  • 1-2 tsp maple syrup, optional
  • 1 each jalapeno, seeds removed and finely diced
  • 0.25 medium red onion, finely diced
  • 0.5 English cucumber half English cucumber, seeds removed and finely diced
  • 0.25 cup cilantro, minced

Salt

  • to taste Kosher salt

Instructions 

  • Cook rice with a pinch of salt until tender, then set aside.
  • Preheat oven to 425°F (220°C). Toss chickpeas with oil and spices, then roast for 25-30 minutes until crispy.
  • Grate tofu into shreds, coat with cornstarch, soy, hoisin, and oil, then bake for 12-17 minutes until golden and crispy.
  • Mix cooked rice with baked tofu, adjusting salt as needed.
  • Combine mango, avocado, red onion, jalapeno, cucumber, cilantro, and salt in a bowl. Mix lime juice, zest, chili sauce, and maple syrup, then pour over and fold gently.
  • Assemble bowls with rice, mango salad, and crispy chickpeas. Garnish with herbs and serve.

Notes

For extra flavor, add fresh herbs or a squeeze of lime before serving.
Calories: 520kcal
Cost: $15
Course: Salad
Cuisine: fusion
Keyword: Chickpeas, Mango, Vegan