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Mango Chickpea Salad

Delicious Mango Chickpea Salad for a Refreshing Dinner Delight

This Mango Chickpea Salad is a vibrant dish combining juicy mangoes and crispy roasted chickpeas, offering a nutritious vegan meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice and Tofu
  • 1 cup Short Grain White Rice Substitute with Jasmine rice for fragrance.
  • 1 block Super Firm Tofu Grate for a rice-like texture.
For the Roasted Chickpeas
  • 1 can Canned Chickpeas Can swap for canned white beans or lentils.
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Coriander
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
For the Salad
  • 2 Ataulfo Mango Can substitute with Kent or Keitt mangos.
  • 1 medium Avocado Could replace with diced tomatoes.
  • 1 medium Cucumber Deseed for less moisture.
  • 1 small Jalapeno Adjust or omit to taste.
  • 1 bunch Cilantro Can be replaced with parsley.
For the Dressing
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Hoisin Sauce Use more soy sauce if hoisin is not available.
  • 2 tablespoons Sweet Chili Sauce

Equipment

  • rice cooker
  • Oven
  • Mixing Bowl
  • Baking sheet
  • box grater

Method
 

Preparation Steps
  1. Cook the short grain white rice by rinsing it thoroughly, then combining it with water and a pinch of salt in a rice cooker or pot. Bring to a boil, cover, and simmer for about 15-20 minutes.
  2. Preheat the oven to 425°F (220°C). Drain and rinse the canned chickpeas, pat them dry, and toss with smoked paprika, coriander, onion powder, garlic powder, and salt. Spread on a lined baking sheet.
  3. Roast the chickpeas for 25-30 minutes until crispy, shaking halfway through.
  4. Grate the super firm tofu and mix with cornstarch, soy sauce, and hoisin sauce. Spread on a hot baking tray and bake for 12-17 minutes, stirring once.
  5. In a bowl, combine diced Ataulfo mango, avocado, cucumber, jalapeno, and cilantro with a pinch of salt. Prepare the dressing by whisking lime juice and sweet chili sauce.
  6. Combine the tofu rice with the salad components, and pour the dressing over, folding gently to coat.
  7. Serve by spooning the rice and tofu mixture into bowls and topping with the mango avocado salad and crispy chickpeas.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 1500IUVitamin C: 60mgCalcium: 100mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Keep mango and avocado separate until serving for freshness.

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