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Mango Chickpea Salad

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 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 lime juice and zest of lime
  • 1 tbsp sweet chili sauce
  • 1-2 tsp maple syrup (optional)
  • 1 jalapeno jalapeno (seeds removed and finely diced)
  • 0.25 medium red onion (finely diced)
  • 0.5 English cucumber English cucumber (seeds removed and finely diced)
  • 0.25 cup cilantro (minced)
  • to taste salt kosher salt

Instructions 

  • Cook rice with a pinch of salt until tender, then set aside.
  • Preheat oven to 425°F. Toss chickpeas with oil and spices, then bake 25-30 mins until crispy.
  • Grate tofu, coat with cornstarch, soy, hoisin, and oil, then bake 12 mins, toss, bake 5 more mins until golden.
  • Mix cooked rice with tofu, season with salt.
  • Combine mango, avocado, red onion, jalapeno, cucumber, cilantro, salt. Mix lime juice, zest, chili sauce, and maple syrup, pour over salad, fold gently.
  • Serve rice in bowls topped with mango salad and crispy chickpeas. Garnish as desired.

Notes

For extra crunch, serve with additional herbs or lime wedges.
Calories: 520kcal
Cost: $15
Course: Salad
Cuisine: fusion
Keyword: Chickpeas, Mango, Vegan