Tangy Mango Chickpea Salad


222 shares

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.

Mango Chickpea Salad

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

Prep

Cook

Total

Yield 4 cups

Mango Chickpea Salad Recipe

Ingredients

  • 1 cup vegan yoghurt
  • 1/2 teaspoon salt
  • 1/2 teaspoon roasted cumin
  • 1/4 teaspoon black pepper
  • 1 cup cooked chickpea
  • 1 cup diced cucumber
  • 1 cup boiled sweet corn
  • 1 tomato, chopped
  • 1 bell pepper, chopped
  • 1 cup grated raw mango
  • Pomegranate
  • Freshly chopped cilantro

Instructions

  1. Add the yogurt, salt, roasted cumin, and black pepper in a medium bowl. Mix well. Your salad dressing is ready. Set aside.
  2. In a large mixing bowl add the cooked chickpea, cucumber, sweet corn, tomato, bell pepper, grated mango, pomegranate, and freshly chopped cilantro. Mix well.
  3. Add the salad dressing and mix. Garnish with pomegranate seeds and nuts of your choice. [I added pumpkin seeds]. Your salad is ready! 

Courses Salad

Cuisine Universal

Nutrition Facts

Serving Size 4 cups

Amount Per Serving

Calories 1187

% Daily Value

Total Fat 23.6 g

36%

Cholesterol 27 mg

9%

Total Carbohydrates 184.3 g

61%

Dietary Fiber 27 g

108%

Protein 54 g

108%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Like it? Share with your friends!

222 shares

2 Comments

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Pingback: Kachha Mango Rice
  2. Pingback: Kachha Mango Rice