Description
This Mango Chickpea Salad is a refreshing burst of flavor in every bite! With a delicious combination of crispy chickpeas, creamy avocado, sweet mango, and zesty lime, this dish offers a perfect balance of textures and tastes. The rice and crispy tofu add heartiness to the meal, while the fresh salad gives it a vibrant, light feel.
Ingredients
Protein Rice:
1 cup short grain white rice, rinsed well
1/2 block super firm tofu
1/2 tbsp cornstarch
1/2 tbsp soy sauce
1/2 tbsp hoisin sauce
1/2 tbsp avocado oil
Crispy Chickpeas:
1 (15 oz) can chickpeas, drained and rinsed
1 tbsp oil
1 tsp smoked paprika
1/2 tsp ground coriander
1/2 tsp garlic powder
1/2 tsp onion powder
Mango Avocado Salad:
2 ataulfo mangos, cubed
1 medium avocado, cubed
Juice and zest of 1 lime
1 tbsp sweet chili sauce
1–2 tsp maple syrup (optional)
1 jalapeno, seeds removed and finely diced
1/4 medium red onion, finely diced
1/2 English cucumber, seeds removed and finely diced
1/4 cup cilantro, minced
Kosher salt to taste
Instructions
Cook the rice in a rice cooker or pot according to package instructions, adding a generous pinch of salt to the water.
Preheat oven to 425°F (220°C). Pat the chickpeas dry with a kitchen towel and spread them on a baking tray. Drizzle with oil, season with smoked paprika, ground coriander, garlic powder, onion powder, and salt. Toss to coat, then bake for 25-30 minutes, tossing halfway through until crispy.
Grate the tofu using the largest holes on a box grater. Place the grated tofu on a baking tray and toss with cornstarch, soy sauce, hoisin sauce, and avocado oil. Spread into a single layer and bake for 12 minutes, toss, and then bake for another 5 minutes until golden.
Once the rice is cooked, add the tofu to the pot and toss until evenly mixed, adjusting salt to taste.
In a large mixing bowl, combine the mango, avocado, red onion, jalapeno, cucumber, cilantro, and salt. In a small bowl, mix together the lime juice and zest, sweet chili sauce, and maple syrup. Pour over the salad and gently toss to combine.
Serve by spooning some rice into a bowl, then top with mango avocado salad and crispy chickpeas. Garnish with more fresh herbs if desired, and enjoy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 420