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    Home » Recipes

    Mango Chickpea Salad

    By: Amy Katz · Published: Aug 16, 2015 · Last modified: Sep 14, 2021 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print Recipe
    Special diet: gluten-free, nut-free, soy-free, vegan
    Bowl of salad topped with sprig of cilantro

    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 can be prepped in advance.

    Bowl of salad with glass of iced tea in the background

    If you're looking for an alternative to chickpea "tuna salad" I recommend giving Mango Chickpea Salad a try. Even young children enjoy the incredible medley of flavors.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • How to cut a mango into cubes
    • Instructions
    • Serving suggestions
    • Storing
    • FAQ
    • More chickpea salad recipes
    • 📋 Recipe
    • 💬 Comments

    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.

    How to cut a mango into cubes

    Mango on a cutting board sliced into a grid pattern to form cubes
    1. Using a paring knife, hold the mango upright on a cutting board and slice the sides off along the pit.
    2. Cut vertical lines on each piece, making sure you don't cut through the skin.
    3. Repeat with horizontal lines so that you end up with a grid pattern.
    4. 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

    Close up detail image of bowl of salad

    This salad is wonderful for lunch or dinner on its own. Or try it as a side with any of the following:

    • Teriyaki Tofu Skewers
    • Vegan Cauliflower Alfredo Sauce (Nut-Free)
    • Cabbage Coconut Curry with Chickpeas (Vegan)
    • Crispy Air Fryer Tofu with Sticky Orange Sauce

    Storing

    Leftover salad can be covered and refrigerated for up to 3 days. For best results, do not freeze.

    FAQ

    What does mango taste like?

    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.

    Is it OK to eat the skin of a mango?

    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.

    How do you tell if a mango is ripe?

    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 chickpea salad recipes

    Looking for more unique garbanzo bean salad recipes? Try some of these vegan favorites:

    • Chickpea Cucumber Salad
    • Chickpea Spinach Salad (15 Minute Recipe)
    • BBQ Ranch Salad with Chickpeas
    • Mediterranean Grilled Eggplant Salad

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    Ever wonder why the plant-based meals you see on Facebook and Instagram look so mouth-watering and inviting while yours are bland and boring? 

    You need the FREE Instant Flavor guide

    Pages from the free Instant Flavor guide on a tablet, laptop, and smartphone

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Bowl of salad with a glass of iced tea in the background

    Mango Chickpea Salad

    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.
    4.59 from 12 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, nut-free, soy-free, vegan
    Course: Salad, Side Dish
    Cuisine: Fusion
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 4
    Calories: 250kcal
    Author: Amy Katz

    Ingredients

    • 1 can chickpeas, 15 ounces (1 ½ cups), rinsed and drained
    • ½ red onion, diced
    • 1 mango, (any variety), cubed (See Notes)
    • 1 avocado, cubed
    • handful of chopped cilantro
    • 3 Tablespoons lemon juice
    • 1 Tablespoon olive oil
    • ¼ teaspoon ground cumin
    • dash of chili powder
    • salt, to taste
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Place all of the ingredients in a large bowl.
    • Toss well to combine. Serve immediately or cover and refrigerate for later.

    Notes

    How to cut a mango into cubes:
    1. Using a paring knife, hold the mango upright on a cutting board and slice the sides off along the pit.
    2. Cut vertical lines on each piece, making sure you don't cut through the skin.
    3. Repeat with horizontal lines so that you end up with a grid pattern.
    4. Turn each piece inside out and slice the cubes away from the skin.
    Storing:
    Leftover salad can be covered and refrigerated for up to 3 days.
     
     
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    Nutrition

    Calories: 250kcal | Carbohydrates: 29g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 320mg | Potassium: 528mg | Fiber: 9g | Sugar: 8g | Vitamin A: 653IU | Vitamin C: 29mg | Calcium: 56mg | Iron: 2mg

    Nutritional information is an estimation only.

    Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.

    « Tomatillo Avocado Salsa Verde
    Hearts of Palm Salad »

    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.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Denise

      June 26, 2020 at 1:48 pm

      5 stars
      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.

      Reply
      • Amy Katz

        June 26, 2020 at 6:20 pm

        I'm so happy you both enjoyed it, Denise!

        Reply
    2. 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
    3. 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
      • Kathy

        July 09, 2021 at 6:35 pm

        5 stars
        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.)

        Reply
        • Amy Katz

          July 10, 2021 at 8:24 am

          That's wonderful to hear, Kathy! I like your idea of freezing rip mango. Thanks for the tip!

          Reply
    4. 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
    5. 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
    6. Sherri Ellerby

      July 17, 2016 at 2:57 pm

      5 stars
      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
    7. Jenn

      August 21, 2015 at 1:15 pm

      5 stars
      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

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    Hi, I'm Amy! 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.

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