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.
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.
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!
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 with Mango
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!
Denise
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
I’m so happy you both enjoyed it, Denise!
Amira Dillard
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
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
Just wondering if this recipe would work with canned diced mango instead of fresh (heresy, I know, but time constraints…)? Thanks!
Amy
Sure, I don’t see why not! I would drain off the liquid first.
Sallie Davis
Hi! This looks really good, but I’m allergic to mangoes…..any thoughts on a substitution?
Amy
Hi Sallie! Yes, you can substitute a different fruit for the mango, such as peaches or nectarines. Enjoy!
Susan W
I just made this and it was so very tasty! Loved it!
Amy
I’m so happy to hear it, Susan! Thanks for your feedback! 🙂
Shanasy
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!
Amy
Thank you so much, Shanasy! I love that idea of adding smoked paprika! I’m going to check out your page. 🙂
Sherri Ellerby
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
Thanks Sherri! It’s definitely one of my most popular recipes. 🙂
Jenn
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
I’m glad you like it, Jenn!