Description
This Mango Chickpea Salad Recipe is a vibrant vegan bowl packed with crispy roasted chickpeas, sweet mango, creamy avocado, and fresh vegetables served over protein-rich tofu rice. Bright lime flavor and satisfying textures make it a delicious option for lunch, dinner, or meal prep.
Ingredients
Scale
Protein Rice
- 1 cup short-grain white rice, rinsed well
- 1/2 block super firm tofu
- 1/2 tbsp cornstarch
- 1/2 tbsp soy sauce
- 1/2 tbsp hoisin sauce
- 1/2 tbsp avocado oil
Crispy Chickpeas
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 tbsp oil
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Kosher salt, to taste
Mango Avocado Salad
- 2 Ataulfo mangos, diced
- 1 medium avocado, diced
- Juice and zest of 1 lime
- 1 tbsp sweet chili sauce
- 1–2 tsp maple syrup (optional)
- 1 jalapeño, seeded and finely diced
- 1/4 medium red onion, finely diced
- 1/2 English cucumber, finely diced
- 1/4 cup cilantro, minced
- Kosher salt, to taste
Instructions
- Cook the rice according to package directions, adding a generous pinch of salt to the cooking water.
- Preheat the oven to 425°F (220°C).
- Pat the chickpeas dry, toss with oil and seasonings, then spread on a baking sheet. Roast for 25–30 minutes, stirring halfway through, until crispy.
- Grate the tofu using the large holes of a box grater onto a baking sheet. Toss with cornstarch, soy sauce, hoisin sauce, and avocado oil. Spread evenly and bake for 12 minutes. Toss and bake another 5 minutes until golden.
- Stir the baked tofu into the cooked rice and adjust seasoning if needed.
- In a large bowl, combine mango, avocado, jalapeño, cucumber, red onion, cilantro, and a pinch of salt.
- In a small bowl, whisk together lime juice, lime zest, sweet chili sauce, and maple syrup if using.
- Pour the dressing over the salad and gently fold to combine.
- Divide the tofu rice among serving bowls. Top with the mango avocado salad and crispy chickpeas.
- Garnish with additional cilantro and serve immediately.
Notes
Frozen microwaveable rice can be used for a quicker meal.
Drying the chickpeas thoroughly helps them become extra crispy.
Add salt gradually and taste as you go for the best flavor balance.
Cut the avocado and mango just before serving to maintain freshness.
For less heat, reduce or omit the jalapeño.
Maple syrup is optional; the mango often provides enough sweetness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 15g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg