Initially this was going to be just a curried chickpea salad, but when I saw the mangos at the fruit market it very quickly became a mango chickpea salad. I just couldn’t resist and it turns out mangoes and curry go really well together (who knew!). This refreshing salad has the texture of a tuna or chicken salad but is completely plant-based. You can have this on it’s own, as a side or use it to make sandwiches. Mr. Pea said this salad reminds him of a refreshment on a gorgeous summer day and I say bring on the summer time!…. and the mangoes, lots of mangos!
The salad is also super quick to whip up which I love. I’ve been having a lot of recipe creation success lately, but trying to balance everything in my life is what is hard (so I’m a big fan of quick meals!).
Plus, chickpeas have a ton of nutritional advantages in a plant-based diet. Not only are they are great source of protein, but 1 cup of chickpeas knocks of 26% of the recommended daily iron intake and 8% of your required calcium, which is huge. It’s also something I had no idea about before starting to research a plant-based diet. For more information check out these articles from the Vegetarian Research Group on getting enough Iron and Calcium.
Curried Mango Chickpea Salad
Ingredients
- 1 19 oz can of chickpeas, rinsed
- 2 stalks of celery
- 2 green onions
- 1/2 small green bell pepper
- 1/4 cup cilantro
- 1 small-medium mango
- 3 tbsp vegan mayo
- 1 garlic clove, minced
- 3 tsp fresh lemon juice
- 2 1/2 tsp curry powder
- 1/2 tsp cumin
- 1/4 tsp apple cider vinegar
- salt and pepper, to taste
Instructions
- Chop vegetables and mango into small bite-size pieces.
- Combine all ingredients, mix well and serve.
