This hearty bean salad options chickpeas, candy mango, recent veggies, and candy roasted corn in a cumin lime toasted chili oil dressing. Mango chickpea salad is an ideal, one-bowl summer season lunch! (gluten-free, soy-free, nut-free, oil-free possibility)
I needed to make a fast salad that was hearty and never very salad-like. Which means not too many leafy greens, as a result of my niece doesn’t wish to eat these, however she loves chickpeas. That labored out rather well as a result of we added some lime, cumin, and cayenne to present it that Indian chaat-style taste profile.
This salad is ideal for taking advantage of ripe, summer season mangos and recent corn on the cob.
It turned out magnificent as is, after which we leveled it up by toasting some crimson pepper flakes in oil, making a spiced oil that introduced every thing collectively. If you wish to make it oil-free, simply omit the oil and add the crimson pepper flakes instantly, however the oil undoubtedly provides a pleasant, smoky, spicy taste to the salad.
There are three varieties of warmth on this salad:
- inexperienced chilies
- cayenne
- crimson pepper flakes.
You possibly can modify the warmth by utilizing milder inexperienced chilies and lowering the quantity of cayenne and crimson pepper flakes to your desire.
Serve this mango chickpea salad with pita chips, Indian papri/crackers or toasted pita bread for dipping.
Why You’ll Love Mango Chickpea Salad
- simple, 1-bowl salad
- candy mango, earthy chickpeas, recent veggies, and candy, roasted corn
- scrumptious cumin-lime dressing and crimson pepper spice oil convey out the flavors
- fast and straightforward summer season lunch
- naturally gluten-free, soy-free, and nut-free
- simple oil-free possibility
Forestall your display from going darkish
-
Prep all of the veggies if you happen to haven’t already. Drain and rinse the chickpeas. Chop up the bell pepper, tomato, crimson onion, mango, inexperienced chili, and cilantro. If the corn nonetheless has the husk, shuck it.
-
To cook dinner the corn, place the cobs instantly on a medium-high fuel flame in your range. Use tongs to show the corn each minute or so till it begins to blacken. As soon as it begins getting properly charred, begin flipping it each 10 to fifteen seconds till a lot of the kernels have black spots. Let the corn cool for a couple of minutes, then use a knife to take away the kernels from the cob. In case you’re utilizing frozen corn, toast it in a skillet over medium-high warmth till you begin to see golden brown spots, about 4 to six minutes. Put aside to chill.
-
To make the dressing, combine all of the dry components in a small bowl and put aside. Don’t add the lime juice but. We’ll try this later.
-
For the spiced oil, warmth a small skillet over medium-low warmth, and add the oil. As soon as the oil is scorching, decrease the warmth to low, add the pepper flakes, stir, and switch off the warmth. The pepper flakes will toast within the scorching oil and infuse it with warmth and a smoky taste.
-
When able to serve, add the chickpeas, chopped greens, corn, inexperienced chili, and cilantro to a big bowl. Sprinkle the dry dressing components and add the lime juice and spiced oil. Toss every thing totally to coat. Serve instantly, or let the salad sit for as much as an hour, so the flavors can meld. Serve with pita chips, indian papri/crackers or toasted pita bread.
I choose white or bi-color corn on the cob for this recipe, however if you happen to can solely discover yellow corn, it can work, as properly.
In case you’re unsure how you can chop the mango, see the video for the way I do it.
The flavors will intensify because the salad sits, however all of the chopped greens can even start to melt. It’s greatest to make the salad about an hour earlier than serving. To retailer for longer, maintain the dressing individually and blend it into the salad simply earlier than serving.
Variations: Use totally different beans equivalent to black beans, white beans, or lentils. You can too make this into extra of a dense bean salad by utilizing two varieties of beans, like chickpeas and black beans. Use extra of the spices and dressing, relying on the quantity of the beans.
Energy: 293kcal, Carbohydrates: 52g, Protein: 12g, Fats: 6g, Saturated Fats: 1g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 2g, Trans Fats: 0.01g, Sodium: 352mg, Potassium: 706mg, Fiber: 12g, Sugar: 18g, Vitamin A: 1762IU, Vitamin C: 57mg, Calcium: 79mg, Iron: 4mg
Diet info is routinely calculated, so ought to solely be used as an approximation.
Components
- chickpeas – Use canned or selfmade chickpeas or beans of alternative, like white beans, black beans, or lentils
- veggies – Corn (frozen or on the cob), bell pepper, tomato, and onion give the salad a lot taste and CRUNCH!
- mangoes – Candy mangoes pair up so properly with the entire veggies and spices on this salad!
- inexperienced chilis – Use scorching chilis, like Serrano or Indian chilis.
- cilantro – Provides zesty, recent taste.
- dry spices – For the dressing, you’ll want cumin, salt, cayenne, and black pepper.
- lime juice – Provides acidity and taste.
- spiced oil – Toasting crimson pepper flakes in scorching oil provides a wealthy, smoky warmth to the salad. For oil-free, simply add the pepper flakes to the salad instantly as a substitute of roasting within the oil.
💡Ideas
- I choose white or bi-color corn on the cob for this recipe, however if you happen to can solely discover yellow corn, it can work, as properly.
- In case you’re unsure how you can chop the mango, see the video for the way I do it.
Find out how to Make Mango Chickpea Salad
Prep all of the veggies if you happen to haven’t already. Drain and rinse the chickpeas. Chop up the bell pepper, tomato, crimson onion, mango, inexperienced chili, and cilantro. If the corn nonetheless has the husk, shuck it.
To cook dinner the corn, place the cobs instantly on a medium-high fuel flame in your range. Use tongs to show the corn each minute or so till it begins to blacken. As soon as it begins getting properly charred, begin flipping it each 10 to fifteen seconds till a lot of the kernels have black spots.
Let the corn cool for a couple of minutes, then use a knife to take away the kernels from the cob. In case you’re utilizing frozen corn, toast it in a skillet over medium-high warmth till you begin to see golden brown spots, about 4 to six minutes. Put aside to chill.
To make the dressing, combine all of the dry components in a small bowl and put aside. Don’t add the lime juice but. We’ll try this later.
For the spiced oil, warmth a small skillet over medium-low warmth, and add the oil. As soon as the oil is scorching, decrease the warmth to low, add the pepper flakes, stir, and switch off the warmth. The pepper flakes will toast within the scorching oil and infuse it with warmth and a smoky taste.
When able to serve, add the chickpeas, chopped greens, corn, inexperienced chili, and cilantro to a big bowl. Sprinkle the dry dressing components and add the lime juice and spiced oil.
Toss every thing totally to coat. Serve instantly, or let the salad sit for as much as an hour, so the flavors can meld. Serve with pita chips or toasted pita bread.
What to Serve with Mango Chickpea Salad
This can be a scrumptious summer season lunch served with pita chips or toasted pita bread for dipping.
Incessantly Requested Questions
Mango chickpea salad is of course gluten-free, nut-free, and soy-free.
The flavors will intensify because the salad sits, however all of the chopped greens can even start to melt. It’s greatest to make the salad about an hour earlier than serving. To retailer for longer, maintain the dressing individually and blend it into the salad simply earlier than serving.
