Go Back
–+ servings
Print

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!
Course Salad
Key Ingredient Chickpeas
Dietary Need Gluten Free, Vegetarian
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 8 servings
Calories 203

Ingredients

  • 1 small clove garlic, 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 (22 mL) olive oil. divided
  • 1/2 tsp (2 mL) 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 cups (500 mL) cooked or canned chickpeas, drained & rinsed (see notes)
  • 6 cups (1.5 L) shredded cabbage or coleslaw mix (397 g bag)
  • 2 ripe mangoes, peeled & diced (see notes)
  • 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

Instructions

  • 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 remaining 1/2 Tbsp (7 mL) olive oil and stir to combine, and then add 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.

Notes

  • A 19 oz (540 mL) can of chickpeas, drained and rinsed, yields 2 cups (500 mL) cooked chickpeas. To make your own, check out our website for more info!
  • 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.

Nutrition

Serving Size: 0.125of recipe | Calories: 203 | Total Fat: 8g | Saturated Fat: 1g | Carbohydrate: 28g | Fibre: 8g | Sugars: 13g | Protein: 7g | Sodium: 169mg | Potassium: 479mg