Tropical-inspired Mango Chickpea Salad features sweet-tart mango and creamy avocado in a light, yet flavorful, dressing. The unlikely combination of ingredients is always a hit at parties and potlucks. And it makes a great lunch or side dish that's ready in 15 minutes and can be prepped in advance.
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If you're looking for an alternative to chickpea "vegan tuna salad" I recommend giving Mango Chickpea Salad a try. Even young children enjoy the incredible medley of flavors.
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Why you'll love this recipe
- It's loaded with flavor yet only requires 9 ingredients (plus salt).
- You can make it in 15 minutes.
- It's a complete meal on its own or can be enjoyed with other dishes.
Ingredients
- Chickpeas (garbanzo beans): Either canned or cooked from dried.
- Red onion
- Mango: If available, look for Ataulfo, which also goes by the names Honey and Champagne. They are smaller than the common red mango, and their flesh is much less fibrous.
- Avocado
- Cilantro: Omit or substitute parsley if you don't care for cilantro
- Lemon juice
- Olive oil
- Ground cumin
- Chili powder
- Salt
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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How to cut a mango into cubes
- Using a paring knife, hold the mango upright on a cutting board and slice the sides off along the pit.
- Cut vertical lines on each piece, making sure you don't cut through the skin.
- Repeat with horizontal lines so that you end up with a grid pattern.
- Turn each piece inside out and slice the cubes away from the skin.
Instructions
To make this Mango Chickpea Salad, simply place all of the ingredients in a salad bowl and toss well to combine. You can enjoy it right away or cover and refrigerate it until you're ready to eat.
Serving suggestions
Mango Chickpea Salad is wonderful on its own as a meal. And it pairs well other salads without lettuce like vegan broccoli cranberry salad and Greek millet salad with tofu feta.
Storing
Leftover salad can be refrigerated in an airtight container for up to 3 days. For best results, do not freeze.
Recipe FAQs
Mangoes have a tropical flavor, which is sort of a cross between a peach and a pineapple. They are the sweetest when fully ripe. When not fully ripe, they have a sour taste.
While edible, the raw skin has an unpleasant taste, and some people are allergic to it. It may also contain pesticides if the mango wasn't grown organically, so it's best to discard the skin.
Like avocados, ripe mangoes should give slightly when squeezed. If it's hard, it's not ripe yet. You can place them in a paper bag or next to bananas or apples on your kitchen counter to ripen them faster.
More vegan chickpea salad recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Mango Chickpea Salad
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Ingredients
- 1-15 ounce can chickpeas, (1½ cups), rinsed and drained
- 1 mango, (any variety), cubed
- 1 avocado, cubed
- ½ red onion, diced
- 3 Tablespoons lemon juice
- 1 Tablespoon olive oil
- ¼ teaspoon ground cumin
- handful of chopped cilantro
- dash of chili powder
- salt, to taste
Instructions
- Place all of the ingredients in a large bowl.
- Toss well to combine. Serve immediately or cover and refrigerate for later.
Notes
Nutrition
Nutritional information is an estimation only.
Jen King says
This was the most amazing, most refreshing salad!
Kat says
Just made this, I added a baby cucumber, reduced the lemon down to 2 tablespoon and added a bit more cumin and powder. Really nice and fresh and it was super easy to make, which I love.
Thanks
Lori says
This was fantastic!
Amy Katz says
Thanks so much, Lori!
Denise says
I made this for myself and my Mother in Law who is bedridden. I was looking for more vegetable recipes that will be healthy, tasty, and filling. This one fit the bill perfectly. Thank you for creating this site. I am looking forward to trying more of your recipes.
Amy Katz says
I'm so happy you both enjoyed it, Denise!
Amira Dillard says
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
Amy says
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. 🙂
Rachael says
Just wondering if this recipe would work with canned diced mango instead of fresh (heresy, I know, but time constraints...)? Thanks!
Amy says
Sure, I don't see why not! I would drain off the liquid first.
Kathy says
My husband and I really liked this. He said, "Save the recipe." I will make it whenever I need aquafaba! I can never find a recipe and a ripe mango at the same time. So now when a mango is ripe I freeze it and it worked great for this recipe while we are vacationing in Mammoth Lakes. (I have bought frozen mango pieces, but even they weren't ripe enough for my taste.)
Amy Katz says
That's wonderful to hear, Kathy! I like your idea of freezing rip mango. Thanks for the tip!
Sallie Davis says
Hi! This looks really good, but I'm allergic to mangoes.....any thoughts on a substitution?
Amy says
Hi Sallie! Yes, you can substitute a different fruit for the mango, such as peaches or nectarines. Enjoy!
Susan W says
I just made this and it was so very tasty! Loved it!
Amy says
I'm so happy to hear it, Susan! Thanks for your feedback! 🙂
Sherri Ellerby says
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.
Amy says
Thanks Sherri! It's definitely one of my most popular recipes. 🙂
Jenn says
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.
Amy says
I'm glad you like it, Jenn!