Description
A vibrant Mango Chickpea Salad that combines sweetness and heartiness, perfect for summer gatherings.
Ingredients
Scale
- 1 15-ounce can chickpeas or 1 1/2 cups cooked chickpeas
- 2 to 3 ears of corn on the cob or about 1 cup frozen corn
- 1/2 cup chopped red bell pepper
- 3/4 cup chopped tomato
- 3/4 cup finely chopped red onion
- 1 to 2 ripe mangoes, chopped small
- 1 hot green chili, finely chopped
- 1/2 cup chopped cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon cayenne, to taste
- 1/2 teaspoon black pepper
- 2 tablespoons lime juice
- 2 teaspoons oil (olive oil or avocado oil)
- 1/2 teaspoon red pepper flakes
Instructions
- Start by draining and rinsing the chickpeas. Then chop the bell pepper, tomato, red onion, mango, green chili, and cilantro finely. If using fresh corn, shuck the corn and remove the kernels.
- For fresh corn, place the cobs on a medium-high gas flame, turn them every minute until blackened for that delicious char. Let them cool, then cut off the kernels. For frozen corn, toast it in a skillet over medium-high heat until golden brown, then set aside to cool.
- In a small bowl, mix your dry ingredients: ground cumin, salt, cayenne, and black pepper. Set aside until ready to use; don’t add lime juice yet!
- In a small skillet, heat your choice of oil over medium-low heat. Add red pepper flakes, stir for about 30 seconds, and then turn off the heat.
- In a large bowl, toss together the chickpeas, chopped vegetables, corn, and cilantro. Add the dry dressing ingredients, fresh lime juice, and the spiced oil. Toss thoroughly until everything is coated nicely.
- Serve your Mango Chickpea Salad immediately, or let it sit for up to an hour for the best flavor melding.
Notes
Store in an airtight container in the fridge for up to 3 days. Keep dressing separate until ready to eat for maximum crunch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: mango, chickpeas, salad, vegan, summer recipe
