High-Protein Vegan Chickpea & Mango Salad
A colorful, nutritious salad featuring chickpeas, mango, and pomegranate, perfect for lunch or dinner.
Ingredients
Main Ingredients
- 1/3 cup tricolor quinoa Rinse under cold water before cooking to remove bitterness.
- 1 14 oz can chickpeas (garbanzo beans), drained
- 1 small red onion (chopped)
- 3.5 oz pomegranate seeds
- 1/3 cup lightly salted peanuts
- 1 small handful fresh cilantro (chopped)
- 7 oz chopped mango You can substitute with other fruits like chopped apple or orange.
Dressing
- 3.5 tablespoons olive oil
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon ground turmeric
- 0.5 teaspoon salt
- 1 tablespoon mango chutney (optional) Add for extra flavor.
Instructions
Preparation
- Bring a pot of water to a boil and then add the quinoa. Cook according to package directions, then drain and let cool slightly.
- In a small bowl, whisk together the olive oil, garam masala, chili powder, turmeric, salt, and mango chutney (if using) until well combined.
Assembly
- In a large mixing bowl, combine the chickpeas, chopped onion, pomegranate seeds, peanuts, cilantro, and mango.
- Add the cooked quinoa to the bowl, drizzle with the prepared dressing, and toss well to coat all ingredients evenly.
Serving
- Enjoy your salad fresh, or store in an airtight container in the refrigerator for up to three days.
Notes
This salad can be served as a main meal or side dish. It can be garnished with extra pomegranate seeds and cilantro. For a heartier meal, pair it with grilled tofu or serve over a bed of greens.