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Mango Avocado Chickpea Salad

Mango Avocado Chickpea Salad
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Mango Avocado Chickpea Salad is a refreshing, vibrant, and nutritious summer dish combining creamy avocado, sweet mango, and protein-rich chickpeas. This quick and easy salad is perfect for a light lunch, dinner, or a healthy snack, offering a perfect balance of flavors and textures. Packed with fiber, healthy fats, and plant-based protein, it is ideal for those seeking a wholesome vegan and gluten-free meal.

Ingredients

Scale

Main Ingredients

  • 1 ripe mango, peeled and diced
  • 1 ripe avocado, peeled and diced
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, finely chopped

Dressing

  • Juice of 1 lime (about 2 tablespoons)
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prep the Ingredients: Peel and dice the ripe mango and avocado into bite-sized cubes. Rinse and drain the chickpeas thoroughly. Finely chop the red onion and fresh cilantro to prepare for mixing.
  2. Combine Ingredients in a Bowl: Place the diced mango, avocado, chickpeas, red onion, and cilantro in a large mixing bowl. Gently toss to combine without mashing the avocado.
  3. Make the Dressing: In a small bowl, whisk together fresh lime juice, olive oil, salt, and pepper until well emulsified. The lime juice not only adds zing but also preserves the avocado’s color.
  4. Toss and Serve: Pour the dressing over the salad and give it a gentle toss. Taste and adjust seasoning as needed. Serve immediately or chill for a short time to let the flavors meld.

Notes

  • Choose perfectly ripe mango: It should be soft to the touch and fragrant for the best sweetness.
  • Handle avocado with care: Cube it just before serving to maintain its creamy texture and prevent browning.
  • Rinse canned chickpeas thoroughly to remove excess sodium and improve freshness.
  • Season at the end: Add salt and pepper after tossing with dressing to avoid drawing out too much moisture.
  • Use fresh lime juice for vibrant acidity instead of bottled lime juice.
  • For extra crunch, garnish with toasted nuts or seeds.
  • Store leftovers in an airtight container in the refrigerator and consume within 24 hours for best freshness.
  • Freezing is not recommended as it affects the texture of avocado and chickpeas.
  • This salad is best served cold or at room temperature. Bring out of the fridge a few minutes before serving for optimal flavor.

Nutrition

Keywords: Mango salad, Avocado salad, Chickpea salad, Vegan salad, Gluten free salad, Summer salad, Quick salad, Healthy salad

Find it online: https://marygourmet.com/mango-avocado-chickpea-salad/