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Mango chickpea salad in large white bowl with golden utensils

The Absolute Best Mango Chickpea Salad


  • Author: Caitlin Shoemaker
  • Prep Time: 15 Minutes
  • Cook Time: 3 Minutes
  • Total Time: 18 minutes
  • Yield: Serves 3 to 4 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

This Mango Chickpea Salad is a juicy, flavor-packed dish inspired by Indian street food! Loaded with chickpeas, mango, and crunchy veggies. Vegan + Gluten-Free.


Ingredients

For the Vinaigrette:

  • 1/2 teaspoon ground turmeric 
  • 1 garlic clove, crushed
  • 1/4 cup (60 ml) neutral, high-heat oil (I used avocado)
  • 1 teaspoon whole cumin seed
  • 1 teaspoon whole coriander seed
  • 1 teaspoon whole fennel seed (optional)
  • 2 tablespoons lime juice (about 1 lime)
  • 1 tablespoon agave or maple syrup
  • 1/2 tablespoon tamarind concentrate* 
  • 1 1/2 teaspoons kosher salt 

For the Salad:

  • 3 cups (500 g) cooked chickpeas, drained and rinsed if canned
  • 1 large mango*, diced 
  • 1 red bell pepper, diced
  • 2 roma tomatoes, diced
  • 1/2 english cucumber, quartered and sliced
  • 1/4 red onion, small dice
  • 1 serrano pepper, small dice (optional; remove seeds for less spice
  • 1/2 bunch cilantro, chopped

Instructions

  1. Make the Tarka: Place the turmeric and garlic in a small ceramic bowl and set aside. Warm a small sauté pan over medium high heat, then add the oil. Once warm and shimmering, add the cumin, coriander, and fennel seeds and toast for 60 to 90 seconds, until fragrant and deeply golden. Pour the hot oil into the bowl with turmeric and garlic (note: it will bubble and splatter slightly), then set aside to let cool. *I like to make this first, then chop the veggies while it cools.
  2. Make the Vinaigrette: Once the oil has cooled, carefully it transfer it to a glass jar and add the lime juice, maple syrup, tamarind concentrate, and salt. Seal the jar and shake vigorously, until emulsified.
  3. Combine: Add the chickpeas to a large bowl along with the mango, bell pepper, tomato, cucumber, onion, pepper, and cilantro. Pour the dressing over the salad mixture and toss to combine; season with additional salt to taste, if necessary.
  4. Serve: serve immediately, or store in the fridge for 15-20 minutes to chill before serving. Store leftovers in the refrigerator for up to 5 days.

Notes

  • Tamarind Concentrate: you can find tamarind concentrate at your local Indian or Asian food store, some grocery stores, or online. If you can’t find it, simply replace it with an extra 2 teaspoons of lime juice! 
  • Mangoes: I used 1 large tommy atkins mango for this recipe, but you could also use 2 smaller champagne or ataulfo mangoes instead! I actually prefer the latter because they are less fibrous, but my grocery store wasn’t carrying them when I made this recipe.
  • Whole Seed vs. Ground Spices: whole seeds have a much more full and complex flavor than ground spices, so I strongly recommend using them! For a milder flavor, you can skip warming the oil and simply combine the oil with 1/2 teaspoon each ground cumin and ground coriander