Curried Mango Chickpea Salad

Curried Mango Chickpea Salad

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

Prep Time 10 mins
Total Time 10 mins


  • 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


  • Chop vegetables and mango into small bite-size pieces.
  • Combine all ingredients, mix well and serve.