The Absolute Best Mango Chickpea Salad (Indian Inspired)

This Mango Chickpea Salad is a juicy, flavorful dish inspired by Indian street food! Loaded with chickpeas, mango and crunchy veggies. Vegan + Gluten Free.

As the weather warms up, I reach for light and refreshing (but still filling!) salads that will keep me full until dinner. This Mango Chickpea Salad is the perfect healthy salad to do the trick! Protein and fiber-rich chickpeas, juicy mango, crunchy bell peppers and refreshing cucumbers combine to create the ultimate flavor and texture combo. But it’s the sweet and tangy dressing with spices that makes this crunchy, creamy salad tasty to delicious

INGREDIENTS + INSPIRATION

This recipe is heavily inspired by Indian cuisine; It is the most similar Chana Chaat, an Indian street food made from cooked chickpeas mixed with fresh vegetables and various chutneys. It also uses the Indian cooking technique of making a “tadka” or “tarka”, a spice-infused oil that is added at the end of cooking to saturate the dish with flavor. For this mango chickpea salad we prepare a tasty tadka with crispy, roasted coriander, cumin and fennel that makes this dish something special a whole new level!

I maximum we recommend using whole spices instead of ground for this recipe as they add much more flavor to the dish and a fun crunchy bite! You can find whole spices on most grocery store spice aisles, right next to their ground counterparts. A little goes a long way, so the investment lasts a good while.

HOW TO MAKE MANGO CHICKPEA SALAD

This Mango Chickpea Salad is ready in under 20 minutes and is perfect when you’re looking for a quick and easy lunch that’s hearty and filling enough to keep you full throughout the day. Plus, it keeps well in the fridge, making it perfect for meal prep!

1. location Put the turmeric and garlic in a bowl and put aside.
2. sear Cumin, coriander and fennel in oil until fragrant. Pour the hot oil on the bowl with turmeric and garlic. Put aside cool.
3. Transfer the cooled oil in a glass, Add fresh lime juice, maple syrup, tamarind concentrate and salt and shake until emulsification.
4. Combine Arrange the chickpeas, mango, bell pepper, tomato, cucumber, onion, bell pepper and coriander in a bowl to water the dressing over it and throw.
5. Enjoy immediately or cool in the fridge before serving.

I love this Indian-inspired salad because it’s light and refreshing while still being healthy and packed with protein, fiber, vitamins, and minerals. The light, lemony flavors are so delicious that after just one bite you’ll see why I’ve been so addicted to this dish lately!

I like to enjoy this salad on its own, but it’s also great with warm naan bread and some non-dairy plain yogurt (or even in a wrap?!). Serve this dish alongside creamy golden potatoes or a bed of fluffy quinoa or basmati rice. You can also make this recipe as an accompaniment to one of your favorite Indian-inspired entrees like mine Non-dairy palak “paneer”. This Mango Chickpea Salad is best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 5 days.

COOKING TIPS + FAQ:

• Warm up the oil Correct: The oil should shimmer slightly once it’s warm enough to add the spices, but you can test it by wetting the end of a chopstick and placing it in the oil – there should be bubbles around the chopstick and it should sizzle slightly . also mBake the tadka first as it will be very hot and while you wait for it to cool down you can chop up all your veggies 😊
• What kind of mango should I use? I LOVE champagne mangoes for this recipe but when I tested them for the blog my local grocery store didn’t have any available so I used a Tommy Atkins mango and the dish still turned out amazing. So I think you really can’t go wrong as long as it’s ripe!
• Use whole spices! I highly recommend using whole seeds for your spice blend rather than pre-ground. Whole seeds have a much greater flavor, making this dish more palatable to the Indian street food it is inspired by.

If you’re looking for more Indian-inspired recipes, you’ll love these Chana Kathi RollsThis Creamy curry with coconut and red lentilsand the Instant Pot Dal Tadka (spiced lentils)!

If you make this recipe and want to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious replicas 🙂

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The absolute best Mango Chickpea Salad

This Mango Chickpea Salad is a juicy, flavorful dish inspired by Indian street food! Loaded with chickpeas, mango and crunchy veggies. Vegan + Gluten Free.

• Author: Caitlin Shoemaker
• Preparation time: 15 minutes
• Cooking time: 3 minutes
• Total time: 18 minutes
• Yield: serves 3 to 4 1x
• Category: salad
• Method: stovetop
• Kitchen: American
• Diet: Vegan

For the vinaigrette:

• 1/2 teaspoon ground turmeric
• 1 Garlic clove, crushed
• 1/4 cup (60 ml) neutral high-heat oil (I used avocado)
• 1 teaspoon whole cumin
• 1 teaspoon whole coriander seeds
• 1 teaspoon whole fennel seeds (Optional)
• 2 tablespoons lime juice (approx 1 Lime)
• 1 tablespoon Agave or maple syrup
• 1/2 tablespoon Tamarind concentrate*
• 1 1/2 teaspoons kosher salt

For the salad:

• 3 cups (500g) cooked chickpeas, drained and rinsed if canned
• 1 large mango*, diced
• 1 red peppers, diced
• 2 Roma tomatoes, diced
• 1/2 English cucumber, quartered and sliced
• 1/4 red onion, small cubes
• 1 Serrano pepper, small cubes (optional; remove seeds for less flavor)
• 1/2 Bunch of coriander, chopped

1. Make the Tarka: Place turmeric and garlic in a small ceramic bowl and set aside. Heat a small skillet over medium-high heat, then add the oil. Once warm and lustrous, add cumin, coriander, and fennel seeds and toast until fragrant and deep golden, 60 to 90 seconds. Pour the hot oil into the bowl with the turmeric and garlic (caution: it will bubble and splatter easily), then set aside to cool. *I like to do this first and then slice the veggies while they cool.
2. Make the vinaigrette: Once the oil has cooled, carefully pour it into a glass jar and add the lime juice, maple syrup, tamarind concentrate, and salt. Cap the jar and shake vigorously until emulsified.
3. Combine: In a large bowl, combine the chickpeas with the mango, bell pepper, tomato, cucumber, onion, bell pepper, and cilantro. Pour the dressing over the salad mix and toss; season with additional salt if needed.
4. Surcharge: Serve immediately or refrigerate 15-20 minutes before serving. Store leftovers in the fridge for up to 5 days.

Remarks

• Tamarind Concentrate: You can find tamarind concentrate at your local Indian or Asian grocery store, at some grocery stores, or online. If you can’t find it, just substitute 2 additional teaspoons of lime juice!
• mangoes: I used 1 large Tommy Atkins mango for this recipe, but you could use 2 smaller Champagne or Ataulfo ​​mangoes instead! I actually prefer the latter because they’re less fibrous, but my grocery store didn’t carry them when I made this recipe.
• Whole Seeds vs. Ground Spices: Whole seeds have a much fuller and more complex flavor than ground spices, so I highly recommend using them! For a milder flavor, you can skip heating the oil and simply combine the oil with 1/2 teaspoon each of ground cumin and ground coriander

Keywords: vegan chickpea salad, chickpea mango salad, vegan chana chaat