Description
Mediterranean-inspired mango chickpea salad blends sweet and tangy flavors with fresh herbs and zesty dressing. Crisp vegetables and protein-packed legumes create a light, refreshing dish perfect for summer meals you’ll crave again and again.
Ingredients
Scale
- 1 (15 oz/425 g) can chickpeas, drained and rinsed
- 2 ataulfo mangos, cubed
- 1 medium avocado, cubed
- ½ block super firm tofu
- 1 cup short grain white rice (rinsed well)
- 1 tbsp oil
- 1 tbsp sweet chili sauce
- 1 lime (juice and zest)
- 1 jalapeño, seeds removed and finely diced
- ½ tbsp cornstarch
- ½ tbsp soy sauce
- ½ tbsp hoisin sauce
- ½ tbsp avocado oil
- ¼ medium red onion, finely diced
- ½ English cucumber, seeds removed and finely diced
- ¼ cup cilantro, minced
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp garlic powder
- ½ tsp onion powder
- 1–2 tsp maple syrup (optional)
- Kosher salt to taste
Instructions
- Rice Preparation: Cook rice in a cooker or pot, infusing water with a hint of salt for depth of flavor.
- Chickpea Transformation: Pat chickpeas dry and spread on a baking tray. Generously coat with oil and sprinkle with smoked paprika, ground coriander, garlic powder, onion powder, and salt. Roast in a preheated oven at 425°F (220°C) for 25-30 minutes, rotating midway to ensure even crispiness.
- Tofu Technique: Grate tofu using wide holes, then toss with cornstarch, soy sauce, hoisin sauce, and avocado oil. Spread on a baking tray and bake for 12 minutes. Stir and continue baking for 5 more minutes until achieving a golden, crispy texture.
- Rice and Tofu Fusion: Blend tofu into cooked rice, carefully integrating and adjusting seasonings to personal preference.
- Salad Symphony: Combine diced mango, creamy avocado, sharp red onion, spicy jalapeno, crisp cucumber, and fragrant cilantro. Season with salt to enhance natural flavors.
- Dressing Creation: Whisk lime juice, lime zest, sweet chili sauce, and maple syrup into a vibrant, tangy dressing. Gently drizzle over the salad and fold to harmonize flavors.
- Plating Finale: Layer rice as a foundation, top with mango avocado mixture, and crown with roasted chickpeas. Optional: Embellish with fresh herbs for an aromatic flourish.
Notes
- Optimize Chickpea Crispiness: Pat chickpeas completely dry before roasting to guarantee maximum crunchiness and prevent soggy texture.
- Precise Tofu Preparation: Grate tofu using widest grater holes and press out excess moisture for optimal crispy shreds that absorb seasonings perfectly.
- Balance Flavor Layers: Layer ingredients strategically – rice base, protein, fresh vegetables, and crispy toppings – to create complex taste dimensions in each bite.
- Dress Strategically: Add dressing just before serving to maintain salad’s texture and prevent ingredients from becoming soggy, ensuring vibrant freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg