bohemianwanderer – This chopped mango salad is a bright, refreshing dish that perfectly balances sweet, spicy, and citrus flavors. It features juicy mango pieces paired with crispy roasted chickpeas seasoned with fragrant spices. Fresh herbs and a hint of chili add depth and aroma. Making this salad a standout side or light meal for any occasion.
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The salad takes only 10 minutes to prepare and about 25 minutes to cook, serving four people generously. The combination of textures – tender mango, crunchy chickpeas, crisp cucumber, and soft red onion – creates a dynamic eating experience. The seasoning layers include mild curry powder, amchoor (mango powder) or sumac, cumin. And red chili, which complement the natural sweetness of the mango.
Olive oil enhances the flavors by bringing all the ingredients together while adding a subtle richness. The fresh mint and coriander leaves add bright herbal notes that lift the dish, making it fresh and invigorating. This salad is a fantastic way to highlight seasonal mango while enjoying a nutritious boost from chickpeas. A great source of plant protein and fiber.
Whether you want a colorful side for grilled dishes or a healthy standalone meal. This salad delivers a complex blend of tastes and textures. Its combination of sweet, spicy, and citrusy elements will awaken your palate and make every bite exciting.
How to Prepare and Serve the Mango Salad with Crispy Chickpeas
Start by preheating your oven to 200°C (180°C fan)/390°F/gas mark 6. Take 250g of cooked chickpeas and dry them thoroughly with kitchen paper. This step helps remove loose skins and ensures the chickpeas crisp up nicely when roasted. Place the chickpeas on a lined baking tray, drizzle with three tablespoons of olive oil, sprinkle two teaspoons of mild curry powder, and add a generous pinch of sea salt. Toss everything well to coat evenly.
Bake the chickpeas for about 12 minutes, until they turn golden brown and begin to crisp. Roasting intensifies their flavor and gives them a satisfying crunch that contrasts beautifully with the juicy mango and crisp vegetables in the salad.
While the chickpeas roast, finely dice one small red onion and place it in a large mixing bowl. Add the juice of one lemon to the onion. Roughly chop half a cucumber and two ripe mangoes into 1-2 cm chunks, then add them to the bowl. Season with one teaspoon of amchoor or sumac, one teaspoon of ground cumin, and one finely diced red chili for heat. Add about a teaspoon of sea salt and stir gently to combine, ensuring the mango, cucumber, and onion absorb the spices and lemon juice.
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Once the chickpeas are cool enough to handle, add them to the bowl along with a handful of roughly chopped fresh mint and coriander leaves. Drizzle a good glug of olive oil over the salad and toss everything together carefully. Taste the salad and adjust the seasoning if necessary, adding more salt, lemon juice, or chili to suit your preference.
This salad pairs wonderfully with potato cakes, grilled meats, or alternatively, can be enjoyed on its own as a nutritious, flavorful meal. Moreover, the combination of sweet mango and spicy chickpeas, along with fresh herbs and citrus highlights, creates a unique dish that’s perfect for warm-weather dining. Whether you want a light side or a refreshing main, this salad delivers vibrant flavors and textures. Overall, enjoy this easy-to-make salad that brings together exciting textures and bold flavors in every bite.
