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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!


  • 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


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.


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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