Mango Chickpea Corn Salad — An EASY salad that’s ready in 5 minutes, HEALTHY, and full of Mexican-inspired flavors!! Great as a meatless lunch, dinner side dish, or for picnics and potlucks!!
Healthy Mango Chickpea Corn Salad
If you’re looking for an easy, no-fuss, and healthy chickpea salad that’s ready in five minutes, this is one to put on your list.
It’s such a flexible salad recipe that if you want to incorporate other ingredients like jicama, zucchini, red cabbage, or even strawberries, they would all taste great. Or if you don’t have one of the ingredients on hand, I wouldn’t worry too much. Just don’t skip the mango.
I used two serrano chile peppers with the seeds scraped out and they do add a noticeable degree of heat to the salad. Not in the first few bites but after a normal-sized serving of the salad you’ll notice the heat.
For the average person, I am guessing you would want to start with half of one chile with the seeds removed and work up from there as desired.
What’s in the Mango Chickpea Corn Salad?
For this easy chickpea salad recipe, you’ll need:
- Serrano peppers
- Red onion
- Fresh cilantro
- Lime juice
I have also made this mango, chickpea and tomato salad with black beans and it’s just as delicious.
Can I Use Frozen Mango?
I do recommend fresh mango, but I realize it can be hard to come by at some points in the year so if you have to compromise and use frozen, so be it.
I had the pleasure of making this salad in my Puerto Vallarta kitchen where altoufa mangos are common this type of year.
They are smaller and more or a yellow-orange color than the mangos we typically see in US supermarkets which are bigger and tend to be green and turn reddish in parts when they ripen. Altoufa mangos are also sweeter, but use whatever type of mango you can get your hands on.
How to Make Mango Chickpea Corn Salad
This tropical chickpea corn salad is as simple as chopping up the veggies, draining the chickpeas, and mixing everything together in a bowl!
You’re welcome to adjust the flavors as needed — i.e. add more salt, lime juice, serrano, etc.
How to Serve This Chickpea Salad
This mango chickpea salad is perfect for satisfying and meatless lunch that keeps you nice and full thanks to all the veggies and the beans.
Or, make it as an accompaniment to a main course. Since it has Mexican-inspired flavors, it would be great with most any type of Mexican recipe.
It’s also great for picnics and potlucks since it’s naturally vegan and all the ingredients hold well at room temp. It’s also naturally gluten-free, too.
With all the fresh produce during the summer, you may not have to look farther than your garden for many of the ingredients!
Tips for Making This Easy Chickpea Salad
If you don’t like super spicy foods, start with just half of a seeded serrano chile pepper and work your way up from there.
Fresh mango is preferred, but thawed and drained frozen mango will work too.
The tropical chickpea corn salad will keep airtight in the fridge for up to 3 days, noting that as time passes more liquid will be released from the mango and the vegetables.
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Mango Chickpea Corn Salad
An EASY chickpea salad that's ready in 5 minutes, HEALTHY, and full of Mexican flavors! Great as a meatless lunch or for potlucks!!
- one 15-ounce can chickpeas, drained and rinsed (I use no-salt added)
- 1 or 2 serrano chile peppers, diced very small, diced very small (seeds removed; start with 1/2 of one if you do not want much heat)
- 1 medium mango, peeled and diced small (I used an altoufa mango)
- 1 medium roma tomato, diced small
- 3/4 cup corn (canned drained and rinsed, frozen, or fresh)
- 3/4 cup cucumber, peeled and diced small
- 1/2 cup red onion, diced very small; optional
- 1/4 to 1/3 cup fresh cilantro, minced
- 1/4 cup fresh lime juice, or to taste
- 1 to 3 teaspoons kosher salt, or to taste
- To a large bowl, add all ingredients, stir to combine, taste, and check for heat and salt balance, and make any necessary adjustments; i.e. more serranos, lime juice, salt, etc.
- Serve immediately.
Storage: Salad will keep airtight in the fridge for up to 3 days, noting that as time passes more liquid will be released from the mango and the vegetables.
Amount Per Serving: Calories: 274Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 2183mgCarbohydrates: 53gFiber: 11gSugar: 20gProtein: 12g
More Savory Mango Recipes:
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This was/is a great salad. I wasn’t so sure how the chick pea would go w the mango but it was surprisingly delicious. The nuttiness of the chickpea offset the sweetness of the mango – genius!!! Will remake this salad over and over and over again! Thanks for the post!!!!
Thanks for the 5 star review and glad you will make it often!
Loved this salad! I had a couple of extra sweaty runs so this was really a great lunch ( we enjoyed it twice). Very refreshing, satisfying and healthy!
Thanks for the 5 star review and glad that you’ve had it a few times and that it was nice after some sweaty runs (I have had a few of those myself lately too)!
Avery I will definitely try this salad. I have been following you for years and truly enjoy your blog. Love love your recipes!!
Thanks for following me for years – I appreciate your support!
I hope you enjoy the salad!
OMG averie, seriously what a beautiful recipe. I’m in Karachi these days for vacation and yes we eat chickpea salad everyday. But not like this!! Ours is just chicpeas,onions, cilantro, tomato and topped with some sweet and salty tamirend chutney. (I’ve been following you for 6 years and I know your taste buds would love Pakistani/Indian food) ;) when I come back to Cali I’ll try this. Please have a safe summer
I do love Indian food! I eat it often and your salad sounds great! Have a wonderful trip in Karachi and thanks for your loyal support for 6+ years!! :)
This looks delicious and anything with mango or pineapple is sounding good! I can usually always find mangoes but they are definitely better this time of year. I need a little switch up to my usual spinach/romaine salads this weekend!
It’s such a great salad and you definitely won’t miss the lettuce :)
And yes this is the perfect time of year for mangos for sure!