Masala Chickpea Mango & Spinach Salad

A colourful and refreshing salad packed with flavour and delicious protein with the chickpeas.

Course Salad

Key Ingredient Chickpeas

Dietary Need Gluten Free, Vegetarian

Prep Time 20

Total Time 20

Servings cups (1.375 L)

Calories 225

2 cups (500 mL) cooked or canned chickpeas, drained & rinsed (see notes)
2 cups (500 mL) diced fresh or frozen mango (see notes)
1 cup (250 mL) chopped fresh spinach
1/4 cup (60 mL) finely diced white or red onion
1/4 cup (60 mL) diced red pepper
1/2 cup (125 mL) plain yogurt
4 tsp (20 mL) liquid honey, or less, as desired
4 tsp (20 mL) lime juice
2 tsp (10 mL) chaat masala or garam masala seasoning spice or curry powder (see notes)

In a medium sized bowl, lightly toss together chickpeas, mango, spinach, onion and peppers.
In a separate bowl combine yogurt, honey, lime and seasoning. Pour over salad ingredients and mix together.
Serve with warm pita bread or Lentil Naan if desired!

A 19 oz (540 mL) can of chickpeas yields 2 cups (500 mL) cooked chickpeas. To cook dry chickpeas, check out our website for more info!
Frozen mango works just as well as fresh in this recipe and there's no waste! Make sure the mango is completely thawed before adding to the salad so the dressing won't become too thin.
You can substitute apples or peaches for the mango.
Paprika, turmeric or chili powder can be used instead of the masala seasoning or curry powder.
You can add 1 cup (250 mL) cooked, diced or shredded chicken to this salad if desired; this is a great recipe to use up any leftover chicken you may have in the fridge.
Much of the sugar in this recipe is naturally occurring from the fruit and vegetables. The overall sweetness of the recipe can be altered by adjusting the amount of honey added.