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This chickpea and mango salad is super simple to make and it’s full with flavours and delicious goodness. It’s the perfect mixture of sweet and savory veggies and fruits.
Chickpea salads are the best! Take no time to make and they are so filling and protein-rich. This version is great by its own or in a taco or wrap or just simply as a side dish at a grill party. The mint makes it extremely fresh, the chili makes it perfectly hot, it is crunchy, herby, flavourful and totally healthy. Yes, it’s just insanely good!
If you want more chickpea recipes, check out these ones:
- Raw Broccoli Salad with Chickpeas and Almonds
- Chickpea Salad with Dried Tomato Dressing
- Spicy Roasted Chickpeas
- Chickpea Pancakes with Dried Tomato Sauce
- Sweet Potato, Chickpea and Apple Salad with Miso Dressing
Chickpea and Mango Salad
- Total Time: 10 mins
- Yield: 2 1x
Ingredients
Scale
- 1 can of chickpeas
- 1 mango
- 1 small bell pepper
- 1 chili pepper, seeded
- 1 small purple onion
- bunch of fresh herb (mint leaves, basil, cilantro, parsley)
- 1 tbsp hemp seed
- 2 tbsp avocado oil
- 1 lemon or lime, juice
- salt, pepper
Instructions
- Rinse and drain chickpeas in cold water and add to a large bowl.
- Cut mango, bell pepper, chili, onion into small pieces, chop herbs finely and add to chickpeas.
- Add oil, lemon juice, hemp seeds, salt and pepper to the salad and mix well together. Enjoy!
- Prep Time: 10 mins
- Category: Salad
Yum! What a great recipe for summertime! Mango and hot chile is the best combination!
Thanks, Michelle 🙂
It’s so pretty and light! I love it! Chickpea salads are always so satisfying!
Thank you so much, Rebecca 🙂
I’ve seriously been so obsessed with chickpeas lately! I’ve been putting them in almost everything I eat! Chickpea salads have been heavy on the meal rotation, but I haven’t put mangos in them at all! This sounds like such a great idea!
Thanks, Izzy! 🙂
I’ve been always obsessed with chickpeas (such as your chickpea pizza) but my mango obsession is new for me, so this was new for me too. But works great!
What a perfect flavour combination, Evi! This definitely sounds like my kind of salad and I love how easy it is to make! Thank you for sharing 🙂
Thank you!!
I really love quick and easy salads too 😉
Looks so yummy and summer-y! Love the combination of sweet and savory
Thanks, Josefine 🙂
You don’t know how much I love chickpeas! I use it for everything! Your salad looks delicious and I will definitely make!
Oh, same with me! Chickpeas are such perfect things! I could eat them all day long 🙂
I love this recipe. it is really tasty. Thanks for sharing.
Thank you, Mihaela!
I am so glad you like it 🙂
Hello Evi. I adore your recipes and loving them. I wonder if I could substitute a can of chick pea with soaked chick pea. If yes, how long should I soak them for? And what could I use instead of acovocado oil? Does it make huge difference in taste?
Hi Sally,
You are so sweet, it makes me truly happy that you like my recipes!!!
Of course you can use soaked (and cooked) chickpeas instead of a canned one, I’m just often too lazy and simply go for the canned version. I think you should soak them for at least an hour before cooking, but usually overnight is best. Then cook for 45-90 minutes, depending on your soaking time and how tender you like your chickpeas.
I know some people eat soaked chickpeas without cooking, but my stomach doesn’t like that, so I’m not sure about the soaking time there…
And you can also use any other oil you like, avocado oil doesn’t have a strong taste at all. I think olive oil or pistachio oil would work the best here, but you can also totally omit the oil as I do nowadays.
Hope you’ll like the salad 🙂
Have a great rest of the weekend!