Go Back
Top-down recipe card image of mango chickpea salad with fresh mango, chickpeas, red onion, cilantro, pepitas, and lime in a white bowl.
Nimble Chef

Protein-Packed Mango Chickpea Salad (Vegan & Ready in 15 Minutes)

A quick, no-cook vegan salad that pairs sweet mango with hearty chickpeas in a bright lime-cumin dressing. Ready in about 15 minutes and packed with plant-based protein, it's an easy win for busy weeknights or summer potlucks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 5 servings
Course: Lunch
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 2 cans chickpeas (15-ounce), drained and rinsed well
  • 2 ripe mangoes, peeled and diced (about 2 cups)
  • 1/2 small red onion, finely diced
  • 1 red bell pepper, diced (optional, for crunch and color)
  • 1/3 cup fresh cilantro, roughly chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1/4 cup pepitas or sliced almonds, toasted
  • 3 tbsp olive oil
  • 2-3 tbsp fresh lime juice (about 2 limes)
  • 1 tsp ground cumin
  • 1/2 tsp chili powder (optional)
  • 1 clove garlic, minced (or substitute 1/2 teaspoon garlic powder)
  • salt and black pepper, to taste
  • 1 tsp maple syrup (optional, balances the acidity)

Method
 

  1. Drain and rinse the chickpeas really well, then spread them on a clean towel and pat dry. Skipping this step is how you end up with watery dressing pooling at the bottom of the bowl.
  2. Dice the mango, red onion, and bell pepper into similar-sized pieces, about half an inch, so every bite gets a little of everything.
  3. Whisk together the olive oil, lime juice, cumin, chili powder, garlic, and maple syrup if using, plus a good pinch of salt and pepper.
  4. In a large mixing bowl, combine the chickpeas, mango, onion, bell pepper, jalapeño, and cilantro.
  5. Pour the dressing over everything and toss gently. Mango bruises easily, so treat it kindly.
  6. Taste and adjust: more lime if it needs brightness, more salt if it tastes flat, more chili if you want heat.
  7. Top with toasted pepitas right before serving, and dig in.

Notes

For the best texture, keep the dressing separate from the salad until just before serving, especially if making this ahead, since dressed mango releases liquid over time. Soaking diced red onion in cold water for about 10 minutes mellows its bite. Pat the chickpeas fully dry after rinsing to avoid a watery salad. Frozen mango, thawed and patted dry, works in place of fresh outside of peak season.