Bright, fresh, and full of color, this chickpea salad pairs sweet mango and creamy avocado with crunchy cashews and a zesty lemon-chili dressing. It is light enough for lunch, satisfying enough for dinner, and completely plant-based. Best of all, it comes together in minutes once your chickpeas are ready.
Ingredients
- 150 g (1 cup) cooked chickpeas
- 100 g (2/3 cup) mango, diced
- 50 g (1/4 cup) red onion, thinly sliced
- 50 g (1/4) avocado, diced
- 30 g (1/4 cup) cashews
- Fresh herbs (cilantro + spinach, or parsley)
- For the dressing: olive oil, lemon juice, salt, and a pinch of chili pepper
Instructions
- Cook the chickpeas ahead or use canned.
- Wash and chop all ingredients.
- Dress with lemon juice, olive oil, salt, and chili pepper — the chili adds a lovely warm kick.
- Scatter with cashews and enjoy!
Tips
- Use a mango that is ripe but still firm so the cubes hold their shape in the salad.
- Add the avocado and dressing just before serving to keep everything fresh and bright.
- For more fresh salads, try our Roasted Beet and Pumpkin Salad with Arugula or the Vitamin Garden Salad. Find more salad ideas at Allrecipes and dressing tips at Serious Eats.
Nutrition: per 100 g: 80 kcal, protein 6 g, fat 4 g, carbs 4 g.