Description
This vibrant Mango Chickpea Salad is a protein-packed rice bowl loaded with crispy roasted chickpeas, savory tofu, creamy avocado, and sweet mango salsa tossed in a zesty lime dressing. Fresh, colorful, and incredibly satisfying, it’s perfect for meal prep, healthy lunches, or easy weeknight dinners.
Ingredients
Scale
Protein Rice
- 1 cup short grain white rice, rinsed
- 1/2 block super firm tofu
- 1/2 tbsp cornstarch
- 1/2 tbsp soy sauce
- 1/2 tbsp hoisin sauce
- 1/2 tbsp avocado oil
Crispy Chickpeas
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 tbsp oil
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Kosher salt, to taste
Mango Avocado Salad
- 2 ataulfo mangos, cubed
- 1 medium avocado, cubed
- Juice and zest of 1 lime
- 1 tbsp sweet chili sauce
- 1–2 tsp maple syrup (optional)
- 1 jalapeño, seeds removed and finely diced
- 1/4 medium red onion, finely diced
- 1/2 English cucumber, seeds removed and finely diced
- 1/4 cup cilantro, minced
- Kosher salt, to taste
Instructions
- Cook the rice:
Cook rice according to package instructions, adding a generous pinch of salt to the water. - Bake the chickpeas:
Preheat oven to 425°F. Pat chickpeas completely dry. Toss with oil, spices, and salt. Spread in a single layer on a baking sheet. Bake 25–30 minutes, tossing halfway, until crispy. - Prepare the tofu:
Grate tofu using the large holes of a box grater onto a baking sheet. Toss with cornstarch, soy sauce, hoisin, and avocado oil. Spread evenly. Bake 12 minutes, toss, then bake 5 more minutes until golden. - Mix rice and tofu:
Once rice is done, fold in baked tofu until evenly combined. Adjust salt to taste. - Make the mango avocado salad:
In a large bowl, combine mango, avocado, red onion, jalapeño, cucumber, cilantro, and salt.
In a small bowl, whisk lime zest, lime juice, sweet chili sauce, and maple syrup. Pour over salad and gently fold to combine. - Assemble:
Add rice to bowls. Top with mango avocado salad and crispy chickpeas. Garnish with extra cilantro if desired. Serve immediately.
Notes
- Drying chickpeas thoroughly is key for crispiness.
- Store components separately for best meal prep results.
- Salad is best enjoyed fresh but can be stored up to 1 day refrigerated.
- Adjust jalapeño for preferred spice level.
- Maple syrup balances tart limes if mango isn’t very sweet.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking + Stovetop
- Cuisine: Fusion / American-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 14 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 12 g
- Protein: 18 g
- Cholesterol: 0 mg