Mango Chickpea Salad (oil-free choice)

This hearty bean salad options chickpeas, candy mango, recent veggies, and candy roasted corn in a cumin lime toasted chili oil dressing. Mango chickpea salad is an ideal, one-bowl summer season lunch! (gluten-free, soy-free, nut-free, oil-free choice)

I needed to make a fast salad that was hearty and never very salad-like. That means not too many leafy greens, as a result of my niece doesn’t prefer to eat these, however she loves chickpeas. That labored out very well as a result of we added some lime, cumin, and cayenne to offer it that Indian chaat-style taste profile.

This salad is ideal for benefiting from ripe, summer season mangos and recent corn on the cob.

It turned out magnificent as is, after which we leveled it up by toasting some pink pepper flakes in oil, making a spiced oil that introduced every little thing collectively. If you wish to make it oil-free, simply omit the oil and add the pink pepper flakes straight, however the oil undoubtedly provides a pleasant, smoky, spicy taste to the salad.

There are three forms of warmth on this salad: 

1. inexperienced chilies
2. cayenne
3. pink pepper flakes.

You can regulate the warmth by utilizing milder inexperienced chilies and decreasing the quantity of cayenne and pink pepper flakes to your desire.

Serve this mango chickpea salad with pita chips, Indian papri/crackers or toasted pita bread for dipping.

Why You’ll Love Mango Chickpea Salad

• straightforward, 1-bowl salad
• candy mango, earthy chickpeas, recent veggies, and candy, roasted corn
• scrumptious cumin-lime dressing and pink pepper spice oil deliver out the flavors
• fast and simple summer season lunch
• naturally gluten-free, soy-free, and nut-free
• straightforward oil-free choice

Ingredients

• chickpeas – Use canned or do-it-yourself chickpeas or beans of selection, like white beans, black beans, or lentils
• veggies – Corn (frozen or on the cob), bell pepper, tomato, and onion give the salad a lot taste and CRUNCH!
• mangoes – Sweet mangoes pair up so nicely with the entire veggies and spices on this salad!
• inexperienced chilis – Use scorching chilis, like Serrano or Indian chilis.
• cilantro – Adds zesty, recent taste.
• dry spices – For the dressing, you’ll want cumin, salt, cayenne, and black pepper.
• lime juice – Adds acidity and taste.
• spiced oil – Toasting pink pepper flakes in scorching oil provides a wealthy, smoky warmth to the salad. For oil-free, simply add the pepper flakes to the salad straight as an alternative of roasting within the oil.

How to Make Mango Chickpea Salad

Prep all of the veggies should you haven’t already. Drain and rinse the chickpeas. Chop up the bell pepper, tomato, pink onion, mango, inexperienced chili, and cilantro. If the corn nonetheless has the husk, shuck it.

To prepare dinner the corn, place the cobs straight on a medium-high fuel flame in your range. Use tongs to show the corn each minute or so till it begins to blacken. Once it begins getting properly charred, begin flipping it each 10 to fifteen seconds till many of the kernels have black spots.

Let the corn cool for a couple of minutes, then use a knife to take away the kernels from the cob. If you’re utilizing frozen corn, toast it in a skillet over medium-high warmth till you begin to see golden brown spots, about 4 to six minutes. Set apart to chill.

To make the dressing, combine all of the dry substances in a small bowl and put aside. Don’t add the lime juice but. We will try this later.

For the spiced oil, warmth a small skillet over medium-low warmth, and add the oil. Once the oil is scorching, decrease the warmth to low, add the pepper flakes, stir, and switch off the warmth. The pepper flakes will toast within the scorching oil and infuse it with warmth and a smoky taste.

When able to serve, add the chickpeas, chopped greens, corn, inexperienced chili, and cilantro to a big bowl. Sprinkle the dry dressing substances and add the lime juice and spiced oil.

Toss every little thing completely to coat. Serve instantly, or let the salad sit for as much as an hour, so the flavors can meld. Serve with pita chips or toasted pita bread.

What to Serve with Mango Chickpea Salad

This is a scrumptious summer season lunch served with pita chips or toasted pita bread for dipping.