This hearty bean salad options chickpeas, candy mango, contemporary veggies, and candy roasted corn in a cumin lime toasted chili oil dressing. Mango chickpea salad is an ideal, one-bowl summer time lunch! (gluten-free, soy-free, nut-free, oil-free choice)
I needed to make a fast salad that was hearty and never very salad-like. Which means not too many leafy greens, as a result of my niece doesn’t wish to eat these, however she loves chickpeas. That labored out rather well as a result of we added some lime, cumin, and cayenne to offer it that Indian chaat-style taste profile.
This salad is ideal for taking advantage of ripe, summer time mangos and contemporary corn on the cob.
It turned out magnificent as is, after which we leveled it up by toasting some crimson pepper flakes in oil, making a spiced oil that introduced all the things collectively. If you wish to make it oil-free, simply omit the oil and add the crimson pepper flakes straight, however the oil positively provides a pleasant, smoky, spicy taste to the salad.
There are three varieties of warmth on this salad:Â
- inexperienced chilies
- cayenne
- crimson pepper flakes.
You may modify the warmth through the use of milder inexperienced chilies and lowering the quantity of cayenne and crimson pepper flakes to your choice.
Serve this mango chickpea salad with pita chips, Indian papri/crackers or toasted pita bread for dipping.
Why You’ll Love Mango Chickpea Salad
- straightforward, 1-bowl salad
- candy mango, earthy chickpeas, contemporary veggies, and candy, roasted corn
- scrumptious cumin-lime dressing and crimson pepper spice oil convey out the flavors
- fast and straightforward summer time lunch
- naturally gluten-free, soy-free, and nut-free
- straightforward oil-free choice
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Prep all of the veggies should you haven’t already. Drain and rinse the chickpeas. Chop up the bell pepper, tomato, crimson onion, mango, inexperienced chili, and cilantro. If the corn nonetheless has the husk, shuck it.
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To cook dinner the corn, place the cobs straight on a medium-high gasoline flame in your range. Use tongs to show the corn each minute or so till it begins to blacken. As soon as it begins getting properly charred, begin flipping it each 10 to fifteen seconds till a lot of the kernels have black spots. Let the corn cool for a couple of minutes, then use a knife to take away the kernels from the cob. If you happen to’re utilizing frozen corn, toast it in a skillet over medium-high warmth till you begin to see golden brown spots, about 4 to six minutes. Put aside to chill.
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To make the dressing, combine all of the dry substances in a small bowl and put aside. Don’t add the lime juice but. We’ll do this later.
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For the spiced oil, warmth a small skillet over medium-low warmth, and add the oil. As soon as the oil is scorching, decrease the warmth to low, add the pepper flakes, stir, and switch off the warmth. The pepper flakes will toast within the scorching oil and infuse it with warmth and a smoky taste.
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When able to serve, add the chickpeas, chopped greens, corn, inexperienced chili, and cilantro to a big bowl. Sprinkle the dry dressing substances and add the lime juice and spiced oil. Toss all the things completely to coat. Serve instantly, or let the salad sit for as much as an hour, so the flavors can meld. Serve with pita chips, indian papri/crackers or toasted pita bread.
I desire white or bi-color corn on the cob for this recipe, however should you can solely discover yellow corn, it can work, as effectively.
If you happen to’re undecided easy methods to chop the mango, see the video for a way I do it.
The flavors will intensify because the salad sits, however all of the chopped greens may even start to melt. It’s finest to make the salad about an hour earlier than serving. To retailer for longer, hold the dressing individually and blend it into the salad simply earlier than serving.
Variations: Use completely different beans comparable to black beans, white beans, or lentils. You too can make this into extra of a dense bean salad through the use of two varieties of beans, like chickpeas and black beans. Use extra of the spices and dressing, relying on the amount of the beans.
Energy: 293kcal, Carbohydrates: 52g, Protein: 12g, Fats: 6g, Saturated Fats: 1g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 2g, Trans Fats: 0.01g, Sodium: 352mg, Potassium: 706mg, Fiber: 12g, Sugar: 18g, Vitamin A: 1762IU, Vitamin C: 57mg, Calcium: 79mg, Iron: 4mg
Vitamin data is routinely calculated, so ought to solely be used as an approximation.
Components
- chickpeas – Use canned or home made chickpeas or beans of selection, like white beans, black beans, or lentils
- veggies – Corn (frozen or on the cob), bell pepper, tomato, and onion give the salad a lot taste and CRUNCH!
- mangoes – Candy mangoes pair up so effectively with the entire veggies and spices on this salad!
- inexperienced chilis – Use scorching chilis, like Serrano or Indian chilis.
- cilantro – Provides zesty, contemporary taste.
- dry spices – For the dressing, you’ll want cumin, salt, cayenne, and black pepper.
- lime juice – Provides acidity and taste.
- spiced oil – Toasting crimson pepper flakes in scorching oil provides a wealthy, smoky warmth to the salad. For oil-free, simply add the pepper flakes to the salad straight as a substitute of roasting within the oil.
💡Ideas
- I desire white or bi-color corn on the cob for this recipe, however should you can solely discover yellow corn, it can work, as effectively.
- If you happen to’re undecided easy methods to chop the mango, see the video for a way I do it.
The right way to Make Mango Chickpea Salad
Prep all of the veggies should you haven’t already. Drain and rinse the chickpeas. Chop up the bell pepper, tomato, crimson onion, mango, inexperienced chili, and cilantro. If the corn nonetheless has the husk, shuck it.
To cook dinner the corn, place the cobs straight on a medium-high gasoline flame in your range. Use tongs to show the corn each minute or so till it begins to blacken. As soon as it begins getting properly charred, begin flipping it each 10 to fifteen seconds till a lot of the kernels have black spots.
Let the corn cool for a couple of minutes, then use a knife to take away the kernels from the cob. If you happen to’re utilizing frozen corn, toast it in a skillet over medium-high warmth till you begin to see golden brown spots, about 4 to six minutes. Put aside to chill.
To make the dressing, combine all of the dry substances in a small bowl and put aside. Don’t add the lime juice but. We’ll do this later.
For the spiced oil, warmth a small skillet over medium-low warmth, and add the oil. As soon as the oil is scorching, decrease the warmth to low, add the pepper flakes, stir, and switch off the warmth. The pepper flakes will toast within the scorching oil and infuse it with warmth and a smoky taste.
When able to serve, add the chickpeas, chopped greens, corn, inexperienced chili, and cilantro to a big bowl. Sprinkle the dry dressing substances and add the lime juice and spiced oil.
Toss all the things completely to coat. Serve instantly, or let the salad sit for as much as an hour, so the flavors can meld. Serve with pita chips or toasted pita bread.
What to Serve with Mango Chickpea Salad
It is a scrumptious summer time lunch served with pita chips or toasted pita bread for dipping.
Continuously Requested Questions
Mango chickpea salad is of course gluten-free, nut-free, and soy-free.
The flavors will intensify because the salad sits, however all of the chopped greens may even start to melt. It’s finest to make the salad about an hour earlier than serving. To retailer for longer, hold the dressing individually and blend it into the salad simply earlier than serving.
