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–+ servings
Mango Chickpea Salad

Mango Chickpea Salad: A Refreshing Protein-Packed Delight

Mango Chickpea Salad is a vibrant and refreshing dish, loaded with protein and nutrients, perfect for a quick meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salads
Cuisine: Plant-Based, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup Short Grain White Rice Jasmine rice also works beautifully.
  • 12 ounces Tofu Super firm, pressed and grated.
For the Chickpeas
  • 1 can Chickpeas Crispy when roasted, drained and dried.
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Coriander
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
For the Salad
  • 1 cup Mango Diced, Ataulfo mangos are preferred.
  • 1 medium Avocado Diced, just ripe.
  • 1 cup Cucumber Diced.
  • 1 small Jalapeno Deseeded if desired.
  • 1/4 cup Cilantro Chopped.
Dressing Components
  • 2 tablespoons Lime Juice Fresh.
  • 1 teaspoon Lime Zest
  • 2 tablespoons Sweet Chili Sauce
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Hoisin Sauce
  • 1 teaspoon Maple Syrup Optional for sweetness.

Equipment

  • Rice cooker
  • Baking Sheet
  • Mixing Bowl

Method
 

Cooking Instructions
  1. Rinse rice under cold water, combine with water and salt. Cook according to instructions for 15-20 minutes.
  2. Preheat oven to 425°F. Drain chickpeas, toss with oil and spices; roast for 25-30 minutes until crispy.
  3. Grate tofu, mix with cornstarch, soy sauce, and hoisin; bake for about 12 minutes, then an additional 5 minutes.
  4. Mix cooked rice with baked tofu, adjust salt to taste.
  5. Combine mango, avocado, cucumber, jalapeno, and cilantro in a bowl. Whisk dressing ingredients and fold into salad.
  6. Serve rice mix topped with mango avocado salad and crispy chickpeas.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 400mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 10IUVitamin C: 30mgCalcium: 6mgIron: 15mg

Notes

Store components separately to maintain freshness. Rice and chickpeas last 5 days; fresh salad is best consumed within 2-3 days.

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