There’s no lettuce in this salad and you won’t miss it. So much texture and flavor in every bite and it’s ready in 5 minutes. It’s naturally vegan, gluten-free, almost fat-free, and has a tropical vibe from the pineapple and mango, and pineapple salsa enhances that. Pico de gallo and cilantro add depth of flavor and a savory element that balances the sweet fruit. Because ingredients vary, add salt, pepper, and the exact amounts of pico de gallo and salsa to taste. The flavors marry over time and it tastes even better the second day. It’s a great salad for when the weather warms up to bring to picnics or barbecues because there’s no mayo.
one 14.5-ounce can chickpeasgarbanzo beans, drained and rinsed (I used no-salt-added)
¾cupmangodiced in small pieces (I used frozen)
¾cuppineapplediced in small pieces (I used frozen)
½cuppico de gallofound in the produce section, or to taste
½cuppineapple salsaor to taste
¼cupfresh cilantro leavesfinely minced
1tablespoonlime juice
½teaspoonsalt
½teaspoonpepper
pinchcayenne pepperoptional and to taste
tortilla chips or crackersoptional for serving
Instructions
To a large bowl, add all ingredients and stir to combine. Taste and check for flavor and seasoning balance. Make any necessary adjustments, i.e. more salt, pepper, salsa, pico de gallo, etc. and stir again. Serve immediately if desired or cover and chill before serving. Salad will keep airtight in the fridge for up to 4 days. I found the flavors married over time and the salad tasted even better the second day. Leftovers can be served chilled or at room temp. Salad is great as-is or with tortilla chips or crackers.