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Veggies Save The Day » Vegan Salad Recipes » Chickpea Avocado Salad with Mango

Chickpea Avocado Salad with Mango

By: Amy Katz · Published: Aug 16, 2015 · Last modified: Nov 1, 2019 · About 4 minutes to read this article. · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

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Chickpea Avocado Salad with Mango is healthy and easy to make. The delicious tropical flavors make it a hit at potlucks. And this naturally vegan and gluten-free dish can be made in advance and refrigerated until ready to serve.

Overhead of bowl of Chickpea Avocado Salad with fork and glass of iced tea

If I had to choose my favorite source of plant-based protein, it would have to be the mighty chickpea.

Also known as garbanzo beans, I always keep a supply in my pantry.

While I do buy them dried for bulk cooking in my Instant Pot electric pressure cooker, the canned beans are really convenient for making quick salads.

Some of my favorites include BBQ Ranch Salad with Chickpeas, Chickpea Cucumber Salad, and Middle Eastern Bean Salad (Balela).

And I’ve been making this Chickpea Avocado Salad with Mango for years and never get tired of it.

Close up of salad with mango and avocado

Mangoes give this Chickpea Avocado Salad a unique tropical flavor.

My favorite variety to use in this recipe is the Ataulfo mango, which also goes by the names Honey and Champagne.

They are smaller than the common red mango, and their flesh is much less fibrous.

Once you try them, I think you’ll become a big fan like I am!

But if you can’t find this type, any mango will work in this recipe.

I love Honey mangoes as a topping for Green Chia Pudding or simply as a snack.

And this mango tastes amazing alongside avocado, which is why it works so well in Chickpea Avocado Salad.

Champagne or Honey mangoes are in season from February to August.

I really like this video from The FruitGuys that shows some great techniques for cutting Ataulfo mangoes.

Check out how to cut them in cubes for using in our chickpea salad.

And you can also see me using this same method in the short recipe video.

You only need a few common ingredients plus seasonings to make Chickpea Avocado Salad with Mango.

The list of ingredients is as follows:

  • chickpeas
  • red onion
  • mango
  • avocado
  • cilantro
  • lemon juice
  • olive oil
  • ground cumin
  • chili powder
  • salt

If you can’t find mangoes, try substituting peaches or nectarines instead.

Hate cilantro?

Leave it out or use a different herb, such as mint or parsley.

This recipe is very flexible.

I enjoy eating this salad on its own or over a bed of lettuce.

It’s also delicious scooped up with tortilla chips.

Any way you serve it, this recipe is very quick and easy.

Just mix all the ingredients together and refrigerate the salad until you’re ready to eat.

Plus it will keep well for several days.

I suggest making a double batch of Chickpea Avocado Salad to bring to parties. It’s always a hit!

Bowl of chickpea salad with fork on the side

When it comes to using garbanzo beans in salads, the possibilities are endless.

Chickpeas are high in both fiber and protein, making you feel fuller longer.

And they go well with so many different combinations of flavors and ingredients.

If you would like to try some other easy healthy salads with this bean, check out these favorites:

  • Tex Mex Salad Bowl
  • Vegan Tuna Salad
  • Italian Chopped Salad
  • Buffalo Ranch Chickpea Taco Salad
  • Easy Fattoush Salad with Chickpeas
  • Mediterranean Orzo Salad
  • Grilled Eggplant Salad with Chickpeas and Tomatoes

Now let’s make Chickpea Avocado Salad with Mango!

Chickpea Avocado Salad

Chickpea Avocado Salad with Mango

Chickpea Avocado Salad with Mango is healthy and easy to make. The delicious tropical flavors make it a hit at potlucks. And this naturally vegan and gluten-free dish can be made in advance and refrigerated until ready to serve. 
5 from 4 votes
Print Pin Rate
Course: Salad
Cuisine: Fusion
Keyword: Chickpea Avocado Salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Calories: 150kcal
Author: Amy Katz

Ingredients

  • 1 can chickpeas, 15 ounces (1 1/2 cups), rinsed and drained
  • ½ red onion, diced
  • 1 mango, (any variety), cubed
  • 1 avocado, cubed
  • handful of chopped cilantro
  • 3 Tablespoons lemon juice
  • 1 Tablespoon olive oil
  • 1/4 teaspoon ground cumin
  • dash of chili powder
  • salt, to taste

Instructions

  • Combine all the ingredients and chill until ready to serve. Enjoy!

Nutrition

Calories: 150kcal | Carbohydrates: 13g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 354mg | Fiber: 4g | Sugar: 6g | Vitamin A: 520IU | Vitamin C: 25.4mg | Calcium: 14mg | Iron: 0.5mg

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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on NBC News, Parade, VegNews, BuzzFeed, MSN, Greatist, PureWow, Brides, LIVEKINDLY, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Previous Post: « Tomatillo Avocado Salsa Verde
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    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Jenn

      August 21, 2015 at 1:15 pm

      This is my favorite salad for picnics and BBQs. It is super easy and the sum of the flavors is awesome – better than you would expect from the ingredients.

      Reply
      • Amy

        August 21, 2015 at 3:37 pm

        I’m glad you like it, Jenn!

        Reply
    2. Sherri Ellerby

      July 17, 2016 at 2:57 pm

      I followed the recipe exactly, and the proportion of ingredients is perfect! I think the cumin and chili pepper are the “secret ingredients” to making it so delicious. Love it, Amy.

      Reply
      • Amy

        July 17, 2016 at 4:40 pm

        Thanks Sherri! It’s definitely one of my most popular recipes. 🙂

        Reply
    3. Shanasy

      April 17, 2017 at 7:58 pm

      5 stars
      Thanks Amy for this easy and tasty recipe. I added smoked paprika for color and extra kick and it was delish! I even featured this link on my “Super Quick Plant-Based Recipes” https://www.facebook.com/SuperQuickPBRecipes/ FB site where I share daily PB recipes that take 20 min. or less and use as few ingredients as possible. My group will love this recipe and your site!

      Reply
      • Amy

        April 17, 2017 at 8:42 pm

        Thank you so much, Shanasy! I love that idea of adding smoked paprika! I’m going to check out your page. 🙂

        Reply
    4. Susan W

      May 12, 2017 at 2:40 pm

      5 stars
      I just made this and it was so very tasty! Loved it!

      Reply
      • Amy

        May 12, 2017 at 3:26 pm

        I’m so happy to hear it, Susan! Thanks for your feedback! 🙂

        Reply
    5. Sallie Davis

      June 14, 2017 at 5:29 pm

      Hi! This looks really good, but I’m allergic to mangoes…..any thoughts on a substitution?

      Reply
      • Amy

        June 15, 2017 at 11:02 am

        Hi Sallie! Yes, you can substitute a different fruit for the mango, such as peaches or nectarines. Enjoy!

        Reply
    6. Rachael

      May 01, 2018 at 11:54 am

      Just wondering if this recipe would work with canned diced mango instead of fresh (heresy, I know, but time constraints…)? Thanks!

      Reply
      • Amy

        May 01, 2018 at 12:20 pm

        Sure, I don’t see why not! I would drain off the liquid first.

        Reply
    7. Amira Dillard

      October 04, 2018 at 1:13 pm

      5 stars
      Oh thank you sooo much! I’m 12 and my 4-family are meat eaters and I need quick stuff to eat, I came across this and it’s a life saver. Thx so much your awesome! #mangos

      Reply
      • Amy

        October 04, 2018 at 5:26 pm

        You’re very welcome, Amira! I’m so glad you enjoyed it. Please let me know if there are any recipes you’re looking for. 🙂

        Reply

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    Hi! I’m Amy Katz

    As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you’ll find simple delicious recipes that are easy to make any night of the week. Click here to join the FREE 3-Day vegan Mediterranean diet challenge

     

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