Mango Chickpea Salad with Avocado
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.
Servings: 4
Calories: 250kcal
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 well to combine. Serve immediately or cover and refrigerate for later.
Notes
*If available, I recommend using an Ataulfo mango, which also goes by the names Honey and Champagne. And while the skin of a mango is technically edible, it has an unpleasant taste, and some people are allergic to it, so it's best to discard it.
Leftover salad can be refrigerated in an airtight container for up to 3 days.
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
