This Mango Chickpea Salad is a juicy, flavor-packed dish inspired by Indian street food! Loaded with chickpeas, mango, and crunchy veggies. Vegan + Gluten-Free.
As the weather warms up I’m reaching for light and refreshing (but still filling!) salads to keep me satisfied until dinner. This Mango Chickpea Salad is the perfect wholesome salad to do the trick! Protein and fiber-rich chickpeas, juicy mango, crunchy bell peppers, and refreshing cucumbers combine for the ultimate flavor and texture combination. But it’s the sweet and tangy spice-infused dressing that takes this crunchy, creamy salad from tasty to absolutely delicious
Ingredients
For the Vinaigrette:
- 1/2 teaspoon ground turmeric
- 1 garlic clove, crushed
- 1/4 cup (60 ml) neutral, high-heat oil (we used Macadamia oil)
- 1 teaspoon whole cumin seed
- 1 teaspoon whole coriander seed
- 1 teaspoon whole fennel seed (optional)
- 2 tablespoons lime juice (about 1 lime)
- 1 tablespoon agave or maple syrup
- 1/2 tablespoon tamarind concentrate*
- 1 1/2 teaspoons kosher salt
For the Salad:
- 3 cups (500 g) cooked chickpeas, drained and rinsed if canned
- 1 large mango*, diced
- 1 red capsicum pepper, diced
- 2 Roma tomatoes, diced
- 1/2 Lebanese Cucumber quartered and sliced
- 1/4 red onion, small dice
- 1 Red Chilli, small dice (optional; remove seeds for less spice)
- 1/2 bunch coriander, chopped
Instructions
- Make the Tarka: Place the turmeric and garlic in a small ceramic bowl and set aside. Warm a small sauté pan over medium high heat, then add the oil. Once warm and shimmering, add the cumin, coriander, and fennel seeds and toast for 60 to 90 seconds, until fragrant and deeply golden. Pour the hot oil into the bowl with turmeric and garlic (note: it will bubble and splatter slightly), then set aside to let cool. *I like to make this first, then chop the veggies while it cools.
- Make the Vinaigrette: Once the oil has cooled, carefully it transfer it to a glass jar and add the lime juice, maple syrup, tamarind concentrate, and salt. Seal the jar and shake vigorously, until emulsified.
- Combine: Add the chickpeas to a large bowl along with the mango, capsicum, tomato, cucumber, onion, chilli, and coriander. Pour the dressing over the salad mixture and toss to combine; season with additional salt to taste, if necessary.
- Serve: serve immediately, or store in the fridge for 15-20 minutes to chill before serving. Store leftovers in the refrigerator for up to 5 days.