Mango Curry Chickpea Salad is a cool and creamy summer meal. Serve it up on a bed of greens or on your favorite sandwich bread for a refreshing meal on a hot day!
Chickpea salad is a staple recipe that I love to play with. I have another Curried Chickpea Salad on the blog, but with this new version I decided play around with the mix-ins a little. Thinking about what pairs well with yellow curry, I decided juicy, ripe mango was a definite yes. Chewy golden raisins are also a natural fit. To make this salad extra refreshing for summer, I also added diced cucumbers, which also add satisfying crunchy texture. And always on team texture, I also threw in chopped peanuts for extra crunch insurance.
The flavors in the dressing in this Mango Curry Chickpea Salad develop with time, so this salad is a great meal-prep option for a week of lunches. It can also be served the same day, but don’t feel bad if there’s leftovers.
Mango Curry Chickpea Salad is equally at home on a bed of greens for a light summer meal, or piled up on your favorite sandwich-vehicle-delivery-system. In this case, I love a good croissant. But I’m still going to add on some greens! I love some good, tender ones here, like butter lettuce or micro greens. Play around and have fun!
Mango Curry Chickpea Salad is a cool and creamy summer meal. Serve it up on a bed of greens or on your favorite sandwich bread for a refreshing meal on a hot day!
1 15-oz. can chickpeas, drained and rinsed
1/2 ripe mango, peeled and diced
1 Persian cucumber, diced
3 green onions, white and green parts, thinly sliced
1/3 cup golden raisins
1/4 cup crushed peanuts
For the dressing:
1/4 cup plain, unsweetened Greek yogurt
2 Tbsp. fresh lemon juice (about half a lemon)
1 Tbsp. dijon mustard
1 Tbsp. honey
1 tsp. yellow curry powder
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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