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
- 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
- ¾ cup corn, canned drained and rinsed, frozen, or fresh
- ¾ cup cucumber, peeled and diced small
- ½ cup red onion, diced very small; optional
- ¼ to ⅓ cup fresh cilantro, minced
- ¼ 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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