How long does Mango Chickpea Salad last in the fridge?

Mango Chickpea Salad can last up to 2–3 days when stored properly in an airtight container. For best results, keep the dressing separate and mix just before serving to maintain freshness and texture.

Can I make Mango Chickpea Salad ahead of time?

Yes, Mango Chickpea Salad is great for meal prep. You can prepare the rice, chickpeas, and tofu in advance and store them separately. Assemble the salad with fresh mango and avocado just before serving to avoid sogginess.

Is Mango Chickpea Salad suitable for a vegan diet?

Absolutely. Mango Chickpea Salad is naturally vegan and plant-based. It uses wholesome ingredients like chickpeas, vegetables, and fruit, making it a nutritious choice for those following a vegan lifestyle.

What can I serve with Mango Chickpea Salad?

Mango Chickpea Salad pairs well with grains like rice, quinoa, or couscous. You can also serve it alongside grilled vegetables, wraps, or as a topping for leafy greens to create a larger, more filling meal.

Mango Chickpea Salad Easy Recipe

Name: Mango Chickpea Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Fusion
Ingredients: 1 cup short grain white rice (uncooked); 200 g super firm tofu (about 1/2 block); 1/2 tablespoon cornstarch; 1/2 tablespoon soy sauce; 1/2 tablespoon hoisin sauce; 1/2 tablespoon avocado oil; 1 can (15 oz) chickpeas, drained and rinsed; 1 tablespoon olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon ground coriander; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 2 small mangoes (about 2 cups), diced; 1 medium avocado, diced; 1/2 English cucumber, diced; 1/4 medium red onion, finely diced; 1 small jalapeño, seeded and finely diced; 1/4 cup fresh cilantro, chopped; 1 lime (juice and zest); 1 tablespoon sweet chili sauce; 1–2 teaspoons maple syrup; Salt to taste

Description

This Mango Chickpea Salad is a vibrant, protein-packed dish made with juicy mango, crispy chickpeas, fresh vegetables, and a zesty lime dressing. Perfect as a light meal or nourishing bowl, it combines sweet, savory, and tangy flavors in every bite.

Ingredients

Scale

1 cup short grain white rice (uncooked)
200 g super firm tofu (about 1/2 block)
1/2 tablespoon cornstarch
1/2 tablespoon soy sauce
1/2 tablespoon hoisin sauce
1/2 tablespoon avocado oil
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 small mangoes (about 2 cups), diced
1 medium avocado, diced
1/2 English cucumber, diced
1/4 medium red onion, finely diced
1 small jalapeño, seeded and finely diced
1/4 cup fresh cilantro, chopped
1 lime (juice and zest)
1 tablespoon sweet chili sauce
1–2 teaspoons maple syrup
Salt to taste

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Instructions

Cook the rice according to package instructions with a pinch of salt, then set aside.
Preheat oven to 425°F (220°C).
Pat chickpeas dry, toss with olive oil, smoked paprika, coriander, garlic powder, onion powder, and salt. Spread on a baking tray and roast for 25–30 minutes, stirring halfway, until crispy.
Grate the tofu using a box grater and place on a baking tray. Toss with cornstarch, soy sauce, hoisin sauce, and avocado oil. Spread evenly and bake for 12 minutes, then stir and bake for another 5 minutes until golden.
Mix the baked tofu into the cooked rice and adjust seasoning as needed.
In a large bowl, combine mango, avocado, cucumber, red onion, jalapeño, and cilantro.
In a small bowl, whisk lime juice, lime zest, sweet chili sauce, and maple syrup.
Pour dressing over the salad and gently toss to combine.
To serve, add rice and tofu mixture to a bowl, top with mango salad, and finish with crispy chickpeas.

Notes

Pat chickpeas thoroughly dry before roasting to ensure crispiness.
Use ripe but firm mango and avocado to maintain texture.
Add dressing just before serving to keep the salad fresh.
Store components separately for meal prep and assemble when ready to eat.
Adjust spice level by reducing or increasing jalapeño.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasting and Mixing
Cuisine: Fusion

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 12 g
Sodium: 480 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 10 g
Protein: 16 g
Cholesterol: 0 mg