Tropical Chickpea Salad has been my go-to serving of mixed greens for snacks and potlucks for quite a long time. You can make it early and refrigerate it until prepared to eat. In addition it will keep well for a few days. I recommend making a twofold clump of Tropical Chickpea Plate of mixed greens to convey to parties. It's dependably a hit!
I’ve been making this salad for years and never get tired of it.
I really love it when I go to a party and discover someone has brought it to share!
If you aren’t a fan of avocados, try substituting tomatoes instead.
Hate cilantro?
Leave it out or use a different herb, such as mint or parsley.
This recipe is very flexible.
I enjoy eating this salad on its own or over a bed of lettuce.
Anyway you serve it, this recipe is very quick and easy.
If you’re not sure how to cut a mango, check out the tutoriel in my recipe post for Chunky Mango Avocado Salsa.
As you can see, I really love mangoes and avocados together!
They are two of my favorite ingredients.
Although I have to admit, I’m a big fan of anything that includes avocado.
WHAT’S YOUR FAVORITE CHICKPEA SALAD RECIPE? PLEASE LET ME KNOW IN THE COMMENTS!
Tropical Chickpea Salad
Tropical Chickpea Salad is wonderful on its own or served on a bed of lettuce. It's also a fantastic side dish. This recipe is easy to make and is naturally vegan and gluten free.Prep Time:15 minutes Total Time:15 minutes
Servings: 4
Ingredients
- 1 can chickpeas 15 ounces (1 1/2 cups), rinsed and drained
- ½ red onion diced
- 1 mango (any variety), cubed
- 1 avocado cubed
- handful of chopped cilantro
- 3 Tablespoons lemon juice
- 1 Tablespoon olive oil
- 1/4 teaspoon ground cumin
- dash of chili powder
- salt to taste
Instructions
Combine all the ingredients and chill until ready to serve. Enjoy!Nutrition Facts: Calories: 150kcal | Carbohydrates: 13g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 354mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10.4% | Vitamin C: 30.8% | Calcium: 1.4% | Iron: 2.8%.
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