Looking for a vibrant, summery salad that's both refreshing and satisfying? This 15-minute mango chickpea salad with avocado is sure to become your new go-to. It's loaded with sweet-tart mango, creamy avocado, hearty chickpeas, and a simple lime dressing that brings it all together.
Chickpea salads are a staple in my house. I'll often make Greek-inspired avocado chickpea salad or herby vegan pesto chickpea salad for easy lunches and dinners. But when mangoes are in season, especially my favorite honey variety, I turn to this sweet and tangy mango chickpea salad.
Planning a picnic or potluck? Add this recipe to your menu along with my plant-based, fish-free cauliflower ceviche and lemony cucumber and mint orzo salad for a colorful, crowd-pleasing combo. This salad is always a hit at gatherings, so you may want to make a double (or triple!) batch if you're entertaining.
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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.
- Sherri E.
Ingredients
- Chickpeas (I use canned for convenience.)
- 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're not a fan.)
- Lemon juice
- Olive oil
- Ground cumin
- Chili powder
- Salt
Please see the recipe card for the complete ingredients, measurements, and instructions.
Instructions
To make this mango chickpea salad, simply place all of the ingredients in a salad bowl and toss gently until well combined. Then enjoy right away or refrigerate for later. Easy chickpeasy!
Serving suggestions
Mango chickpea salad works well as a light lunch or dinner on its own or over fresh greens.
Or you can pair it with rosemary and garlic grilled veggies or teriyaki tofu and pineapple kabobs.
And it's perfect for potlucks and parties. It's colorful, flavorful, and holds up well for a few hours at room temperature.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Mango Chickpea Salad with Avocado
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 extra virgin 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.1-15 ounce can chickpeas, 1 mango*, 1 avocado, ½ red onion, 3 Tablespoons lemon juice, 1 Tablespoon extra virgin olive oil, ¼ teaspoon ground cumin, handful of chopped cilantro, dash of chili powder, salt
- Toss gently until well combined. Serve immediately or cover and refrigerate for later.
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Notes
Nutrition
Nutritional information is an estimation.
Wendy says
I can't make myself eat raw onions (red or otherwise) - is there something i could substitute here? Another veg? Scallions? Onion spice? Help! Because the rest of this recipe sounds so good!
Amy Katz says
Hi Wendy! I would either substitute scallions or simply leave them out. I hope you enjoy it!
Trish says
Delicious! Tastes light and summery
Amy Katz says
I'm glad you enjoyed it, Trish!
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!