Description
Fresh mango chickpea salad celebrates Mediterranean flavors with zesty lime and herb-kissed ingredients. Crisp chickpeas and juicy mango cubes dance together, inviting you to savor each vibrant, refreshing bite.
Ingredients
Scale
Protein Components:
- ½ block super firm tofu
- 1 cup short grain white rice (rinsed well)
- ½ tablespoon cornstarch
- ½ tablespoon soy sauce
- ½ tablespoon hoisin sauce
- ½ tablespoon avocado oil
Crispy Spiced Chickpeas:
- 1 (15 ounces/425 grams) can chickpeas, drained and rinsed
- 1 tablespoon oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Fresh Salad Ingredients:
- 2 ataulfo mangos, cubed
- 1 medium avocado, cubed
- 1 lime (juice and zest)
- 1 jalapeño, seeds removed and finely diced
- ¼ medium red onion, finely diced
- ½ English cucumber, seeds removed and finely diced
- ¼ cup cilantro, minced
- 1 tablespoon sweet chili sauce
- 1–2 teaspoons maple syrup (optional)
- Kosher salt to taste
Instructions
- Prepare rice in a rice cooker or pot, seasoning water with a pinch of salt for enhanced flavor.
- Meticulously dry chickpeas using a kitchen towel, then distribute evenly on a baking tray. Coat with oil and sprinkle with smoked paprika, ground coriander, garlic powder, onion powder, and salt. Roast in a preheated oven at 425°F (220°C) for 25-30 minutes, stirring midway to ensure uniform crispiness.
- Transform tofu into delicate shreds using the widest grater holes. Toss the shredded tofu with cornstarch, soy sauce, hoisin sauce, and avocado oil on a baking tray. Create an even layer and bake for 12 minutes, stir, then continue baking for an additional 5 minutes until achieving a golden hue.
- Incorporate the tofu into the cooked rice, gently mixing and adjusting seasoning to taste.
- Assemble the vibrant salad by combining diced mango, creamy avocado, sharp red onion, spicy jalapeno, crisp cucumber, and fragrant cilantro. Season with salt.
- Craft a zesty dressing by whisking together lime juice, lime zest, sweet chili sauce, and maple syrup. Drizzle over the salad and delicately fold to integrate flavors.
- Plate the dish by layering rice as a base, topping with the mango avocado mixture, and crowning with crispy roasted chickpeas. Optional: Garnish with additional fresh herbs for an aromatic finish.
Notes
- Prep Smartly: Toast chickpeas and crisp tofu ahead of time to boost flavor and texture for a restaurant-quality meal at home.
- Customize Heat: Adjust jalapeno quantity to match your spice tolerance, making this salad perfect for personal preferences.
- Texture Magic: Crispy chickpeas and golden tofu transform this salad from ordinary to extraordinary with irresistible crunch.
- Quick Tip: Use a rice cooker or instant pot to simplify rice preparation and save valuable cooking time.
- Flavor Boost: Fresh herbs like cilantro elevate the dish, adding brightness and a vibrant, aromatic finish to every bite.
- Versatile Dish: Can be enjoyed warm or cold, making it ideal for meal prep, picnics, or quick weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 9 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg