There’s nothing quite like the pairing of cool sweet mangoes and chickpeas together. Throw in some chickpeas, minced red onion, and baby greens and you have a delicious protein-packed salad in no time. It’s perfect for stuffing in a wrap, or layering with some fresh summer tomatoes to make a sandwich, or having as a side to your beetroot burgers.
Dress it Up !!
The dressing is simple of olive oil, dijon mustard, and balsamic reduction along with some more added flavors. The idea of balsamic reduction is to make the dressing thick enough to coat the chickpeas.
The dressing needs a bit of chilling before you eat it so the flavors have a chance to meld, and to bring the temperature down so you’re not eating hot salad. Unless you want a hot salad, haha! Let it hang in the fridge for at least 20 minutes, or make a day or so in advance if you want to.
What goes into this salad?
The salad is mainly Chickpeas, which is great because chickpeas are delicious. Mashed slightly, just to create a bit of stickiness so the salad doesn’t consist of only free rolling chickpeas, which are forever trying to escape your fork.
Add a smattering of minced Red Onion, for sharp juicy bites.
Next comes the soft and juicy Mangoes. Sweet, ripe, fruity mango. Bursts of sweetness which balance the savory flavors of curry. Diced to be about chickpea-sized, give or take, they are a perfect seasonal twist.
Bitter baby greens come next. I like to add just enough to have a scattering of green here and there throughout the shades of yellow, but it’s your salad and you can always add more if you’d prefer! Baby “power” greens like kale, chard, spinach, collards, and arugula work perfectly in this salad. They are a bit sturdier than the rest of the lettuces which means the salad can be dressed in advance and enjoyed for at least a day. I found it to be still crisp enough after two days, and it didn’t last 3 so couldn’t say about that! Or just dress to serve.
I add salt and pepper to taste over the final salad. There’s something extra satisfying about cracking black pepper directly over your plate.
A garnish of chopped cilantro or mint adds a nice freshness to the salad. But if cilantro does not tickle your taste buds you could try using flat-leafed parsley
This Summer Mango Chickpea Salad with Balsamic Dijon Dressing is easy to put together and can be made in advance.
- Meal prepping,
- quick meals,
- for bringing to potlucks or
- Or just, a lazy Tuesday night.
Summer Mango Chickpea Salad
Well, I hope I’ve convinced you to throw together a little or lotta into this Summer Chickpea and Mango Salad with Dijon Mustard Dressing! It’s really satisfying to eat and so, so delicious!There’s nothing quite like the pairing of cool sweet mango and chickpeas together. Throw in some chickpeas, minced red onion, and baby greens and you have a delicious protein-packed salad in no time.
- 4 cups of arugula leaves
- 2 cups boiled quinoa
- 1 can boiled chickpea (water separated)
- ½ cup chopped cucumber in squares
- 1 cup tomatoes chopped into cubes
- 2 mangoes chopped into cubes
- 2 tablespoons mint leaves (torn)
- ⅓ cup virgin olive oil
- 2 tablespoons chopped garlic
- ¼ cup reduced balsamic glaze (see notes)
- 2 tablespoons dijon mustard
- 1 teaspoon pepper
- Salt to taste
- 1 Mix all the ingredients in a screw-top jar, shake and keep aside. Allow the flavors to grow.
- 2.In a room bowl add arugula leaves, tomatoes, cucumber, chickpeas, and quinoa.
- Cut mangoes in small squares and mix well.
- Top it with seasoning and serve cold.
1.Reduced balsamic vinegar can be made by heating balsamic vinegar in 2 teaspoons of brown sugar at low heat.
2.Quinoa can be cooked and cooled and stays in the refrigerator for up to 5-6 days.