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Chickpea Mango Avocado Salad with Chili Lime Dressing – Quick, Healthy & Flavorful Vegan Lunch

Chickpea Mango Avocado Salad with Chili Lime Dressing – Quick, Healthy & Flavorful Vegan Lunch

This chickpea avocado salad is more than just a salad it’s a vibrant celebration of fresh, wholesome ingredients. Juicy mango brings natural sweetness, creamy avocado adds richness, and hearty chickpeas make it filling and protein-packed. The chili lime dressing ties it all together with a zesty kick, creating a perfect balance of flavors and textures. Quick, refreshing, and satisfying, this salad is ideal for weekday lunches, picnics, or even a light dinner.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4
Course: Special Diets, Vegetarian & Vegan Dinners
Cuisine: Mediterranean, vegan
Ingredients Method Notes

Ingredients
  

  • Salad Components
  • 2 cups 330 g cooked chickpeas (or 1 can, drained and rinsed)
  • 2 medium ripe mangoes peeled and diced
  • 2 large avocados peeled and diced
  • 1 cup 150 g cherry tomatoes, halved
  • ½ cup 75 g red onion, finely sliced
  • 1 small red chili finely chopped (optional, for heat)
  • ¼ cup 10 g fresh cilantro leaves, chopped
  • Chili Lime Dressing
  • 3 tbsp 45 ml extra virgin olive oil
  • 2 tbsp 30 ml fresh lime juice
  • 1 tsp lime zest
  • 1 tbsp 15 ml maple syrup or agave
  • 1 clove garlic minced
  • ½ tsp chili powder
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • Substitution Tips:
  • Replace mango with pineapple for a tropical twist.
  • Swap chickpeas for black beans or cannellini beans.
  • Add baby spinach or arugula to make it a heartier salad bowl.

Method
 

  1. Preparing the Ingredients
  2. Rinse and drain the chickpeas well if using canned. Pat them dry with a paper towel.
  3. Peel and dice the mangoes and avocados into bite-sized cubes.
  4. Halve the cherry tomatoes and thinly slice the red onion.
  5. Chop the cilantro and mince the garlic for the dressing.
  6. Making the Chili Lime Dressing
  7. In a small bowl or jar, whisk together olive oil, lime juice, lime zest, maple syrup, garlic, chili powder, salt, and pepper.
  8. Taste and adjust seasoning add more lime juice for acidity, maple syrup for sweetness, or chili powder for extra heat.
  9. Assembling the Salad
  10. In a large mixing bowl, combine chickpeas, mango, avocado, tomatoes, onion, chili, and cilantro.
  11. Pour the dressing over the salad and gently toss until everything is evenly coated.
  12. Let the salad rest for 10 minutes to allow the flavors to meld.
  13. Pro Tip: Add the avocado just before serving to keep it from browning and maintain its creamy texture.

Notes

Variations

  • Add quinoa or brown rice for a more filling grain bowl.
  • Sprinkle toasted pepitas or slivered almonds on top for crunch.
  • Mix in grilled corn or roasted bell peppers for a Southwestern twist.

Substitutions

  • Use lemon instead of lime for a milder citrus flavor.
  • Swap mango with papaya or nectarine for a seasonal variation.
  • Replace cilantro with fresh mint for a refreshing twist.

Make-Ahead & Storage

  • Best enjoyed fresh but can be made 1 day ahead (store dressing separately).
  • Keeps up to 3 days in the refrigerator.
  • Avoid freezing as avocado and mango will lose texture.

Troubleshooting

  • Salad too bland? Add extra chili or a splash of vinegar.
  • Too sweet? Increase lime juice or add a pinch of salt.
  • Avocado browning? Toss it with lime juice before mixing.

Tools & Equipment

  • Sharp chef’s knife
  • Cutting board
  • Mixing bowl
  • Citrus juicer
  • Whisk or dressing shaker

Serving Ideas

  • Serve inside a taco shell for a fresh vegan taco filling.
  • Pair with grilled tofu or tempeh for a heartier meal.
  • Enjoy with tortilla chips as a chunky dip for parties.