Vickys Chickpea Mango Salad, Gluten, Dairy, Egg & S

Name: Vickys Chickpea Mango Salad, Gluten, Dairy, Egg & Soy-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 grams can of chickpeas, drained; 1 mango, peeled and diced; 1 small cucumber, peeled and diced; 200 grams cherry tomatoes, halved; 1 small red onion, halved then sliced; 2 baby courgettes, sliced into ribbons with a vegetable peeler; 3 baby (sweetbite) snacking bell peppers, sliced in rings; 1 lemon cut into wedges to serve; 2 tbsp sesame seeds; 200 grams coconut yogurt (see recipe below) / natural yogurt; 2 tbsp balti curry paste, see my recipe attached below; 3 tbsp freshly chopped coriander / cilantro; 1 lemon, zested and juiced; 1 tsp agave nectar / honey

Servings: persons

400 grams can of chickpeas, drained
1 mango, peeled and diced
1 small cucumber, peeled and diced
200 grams cherry tomatoes, halved
1 small red onion, halved then sliced
2 baby courgettes, sliced into ribbons with a vegetable peeler
3 baby (sweetbite) snacking bell peppers, sliced in rings
1 lemon cut into wedges to serve
2 tbsp sesame seeds
200 grams coconut yogurt (see recipe below) / natural yogurt
2 tbsp balti curry paste, see my recipe attached below
3 tbsp freshly chopped coriander / cilantro
1 lemon, zested and juiced
1 tsp agave nectar / honey

1
In a large bowl combine the chickpeas, mango, cucumber, tomatoes, onion, courgette/zucchini and peppers
2
Mix the dressing ingredients together
3
Pour over the salad and toss together
4
Sprinkle over the sesame seeds and garnish with the lemon wedges and some extra coriander leaves
5
I made this salad to compliment the recipe that taylor68too posted called Cuban Roast Chicken, attached below.
6
I had some leftovers for the next day in the fridge and decided we'd have it cold for lunch.
7
The flavours in the salad mirror the spices, fragrance and flavours in her recipe and they go together extremely well.
8
Thanks again Taylor!

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 400 grams can of chickpeas, drained, 1 mango, peeled and diced, 1 small cucumber, peeled and diced, 200 grams cherry tomatoes, halved, and more.

Yes, Vickys Chickpea Mango Salad, Gluten, Dairy, Egg & Soy-Free falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Vickys Chickpea Mango Salad, Gluten, Dairy, Egg & Soy-Free

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions