Today’s lunch was a bowl of colourful, delicious, and (surprisingly) filling salad. The tangy taste of raw mango brings wonders to this 5-minutes recipe.
I actually made two batches – one with diced mangoes and the other with grated ones, and honestly, I liked the consistent flavour that the grated ones brought to my salad. With the diced mangoes, you get that acute sour taste only when you actually chew the dices.
Let’s do this!
Tangy Mango Chickpea Salad
Yield 4 cups
Mango Chickpea Salad Recipe
- Add the yogurt, salt, roasted cumin, and black pepper in a medium bowl. Mix well. Your salad dressing is ready. Set aside.
- In a large mixing bowl add the cooked chickpea, cucumber, sweet corn, tomato, bell pepper, grated mango, pomegranate, and freshly chopped cilantro. Mix well.
- Add the salad dressing and mix. Garnish with pomegranate seeds and nuts of your choice. [I added pumpkin seeds]. Your salad is ready!
Serving Size 4 cups
Amount Per Serving
% Daily Value
Total Fat 23.6 g
Cholesterol 27 mg
Total Carbohydrates 184.3 g
Dietary Fiber 27 g
Protein 54 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.