Imagine a salad that's not just a boring mix of greens, but a vibrant celebration of flavors that dances on your palate! This Curried Chickpea and Mango Salad is about to revolutionize your meal prep, offering a tantalizing blend of creamy chickpeas, sweet mangoes, and aromatic curry that will make your taste buds sing with joy. Whether you're a vegan, a health enthusiast, or simply someone who loves extraordinary food, this recipe is your ticket to a culinary adventure that's quick, nutritious, and absolutely irresistible!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 ripe mango, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 tsp curry powder
- 1 tbsp lime juice
- Salt to taste
- 1/2 cup vegan queso fresco
Instructions
- Begin by preparing your ingredients. Drain and rinse the can of chickpeas under cold water to remove any excess sodium and canning liquid. Set aside to drain completely.
- Next, dice the ripe mango into small, bite-sized pieces. Make sure to remove the pit and skin before dicing. Place the diced mango in a large mixing bowl.
- Finely chop the red onion and add it to the bowl with the mango. The red onion will add a nice crunch and a bit of sharpness to the salad.
- Chop the fresh cilantro and add it to the bowl. Cilantro will provide a fresh, herbaceous flavor that complements the other ingredients beautifully.
- Add the drained chickpeas to the mixing bowl with the mango, red onion, and cilantro. Gently stir to combine all the ingredients.
- Sprinkle in the curry powder and drizzle the lime juice over the salad. The curry powder will give the salad an aromatic flavor, while the lime juice adds brightness and acidity.
- Season the mixture with salt to taste. Start with a small pinch and adjust according to your preference.
- Finally, crumble the vegan queso fresco over the top of the salad. This will add a creamy texture and a tangy flavor that enhances the overall dish.
- Gently toss the salad to ensure all ingredients are well combined and evenly coated with the spices and lime juice.
- Once combined, let the salad sit for about 5 minutes to allow the flavors to meld together. This step is optional, but it enhances the taste.
- Serve the Curried Chickpea and Mango Salad chilled or at room temperature. Enjoy it as a light meal, side dish, or as part of a larger spread.
Tips
- Choose Ripe Mangoes: Select mangoes that are slightly soft to the touch for maximum sweetness and flavor.
- Rinse Chickpeas Thoroughly: Drain and rinse canned chickpeas well to remove excess sodium and improve texture.
- Let Flavors Marry: Allow the salad to rest for 5-10 minutes after mixing to let the spices and lime juice fully infuse the ingredients.
- Customize Your Spice: Adjust the curry powder to your taste - start with less and add more if you prefer a bolder flavor.
- Fresh is Best: Use fresh cilantro and squeeze lime juice just before adding to maximize the bright, fresh taste.
- Serving Suggestions: Serve chilled for a refreshing summer dish, or at room temperature for a versatile side or light meal.
- Make Ahead: This salad can be prepared in advance and stored in the refrigerator for up to 2 days, making it perfect for meal prep!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 10g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 0mg
