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.

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

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

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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

Tried this recipe?Let me know what you think by leaving a ☆ rating and comment. And share your photo on Instagram and tag @veggiessavetheday and #veggiessavetheday!