Mango Chickpea Salad with Avocado

5 from 13 votes

This refreshing mango chickpea salad with avocado is perfect for warm weather meals, potlucks, and picnics. It's quick to make, naturally vegan and gluten-free, and always a crowd-pleaser.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: Fusion

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 250kcal

Author: Amy Katz

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

US Customary - Metric

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.

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.

While best enjoyed the day it's made, leftover salad can be refrigerated in an airtight container for up to 3 days.

Nutrition