Mango Chickpea Salad
Serve this delicious and easy to make salad as a side dish or make it a main dish and add your favourite protein!
- Pulse
- Chickpeas
- Prep Time
- 30 minutes
- Cook Time
- 10 minutes
- Makes
- 8 servings
Nutrition
- Serving Size 1/8 of recipe
- Calories 203
- Fat 8 g
- Saturated Fat 1 g
- Cholesterol 0 mg
- Carbohydrate 28 g
- Fibre 8 g
- Sugars 13 g
- Protein 7 g
- Sodium 169 mg
- Potassium 479 mg
- Folate 2.5 mg
Ingredients
- 1 small garlic clove, minced
- 1 Tbsp (15 mL) orange juice
- 1 Tbsp (15 mL) lime juice
- 2 tsp (10 mL) honey
- 1/2 tsp (2 mL) salt, divided
- 1 1/2 Tbsp (17 mL) olive oil, divided
- 1/2 tsp (2mL) paprika
- 1/4 tsp (1 mL) onion powder
- 1/4 tsp (1 mL) garlic powder
- 1/4 tsp (1 mL) ground black pepper
- 1/8 tsp (0.5 mL) dried basil
- pinch cayenne pepper
- 2 cup (500 mL) cooked chickpeas (or 19 oz/540 mL can, drained & rinsed)
- 6 cup (1.5 L) shredded cabbage or coleslaw mix (397 g bag)
- 2 ripe mangoes, peeled & diced
- 1 red bell pepper, finely diced or sliced
- 1/2 cup (125 mL) whole roasted almonds, roughly chopped
- 1/4 cup (60 mL) finely diced red onion
- handful of torn mint leaves
- fresh cilantro, roughly chopped, for garnish, if desired
Directions
In a large bowl, whisk together garlic, orange juice, lime juice, honey, 1/4 tsp (1 mL) salt and 1 Tbsp (15 mL) olive oil. Set aside.
In a separate bowl, combine paprika, onion powder, garlic powder, black pepper, basil, remaining salt and cayenne pepper. Add the remaining ½ Tbsp (7 mL) olive oil and stir to combine, and then add the chickpeas and stir to coat.
Heat a skillet over medium-high heat. Add seasoned chickpeas and spread evenly, cooking until some of the chickpeas are browning in places, about 5-10 minutes. Remove from heat.
To the bowl with the orange/lime juice mixture, add cabbage, almonds, mango, red pepper, red onion, torn mint leaves and chickpeas. Toss to coat and serve immediately as a side salad or make it a main dish and add your favourite protein.
tips
You can use 2 cups (500 mL) frozen mango in this recipe if you can’t find ripe mango. Thaw and pat dry before adding to the salad.
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