Mango Chickpea Salad with Crispy Tofu and Lime Dressing Recipe

Introduction

This Mango Chickpea Salad is a vibrant and flavorful dish that combines crispy spiced chickpeas, tender tofu, and a fresh mango avocado salad. Perfect for a light meal or a colorful side, it balances sweet, tangy, and smoky flavors in every bite.

Ingredients

• 1 cup short grain white rice, rinsed well
• 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
• 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
• 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 jalapeno, 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

1. Step 1: Cook the rice according to package instructions in a rice cooker or pot. Add a generous pinch of salt to the cooking water.
2. Step 2: Preheat the oven to 425°F. Pat the chickpeas dry with a clean kitchen towel and spread them out on a baking tray. Toss with oil, smoked paprika, ground coriander, garlic powder, onion powder, and a pinch of salt. Bake for 25-30 minutes, tossing halfway, until crispy.
3. Step 3: Grate the tofu using the largest holes of a box grater over another baking tray. Toss the shredded tofu with cornstarch, soy sauce, hoisin sauce, and avocado oil until well coated. Spread in a single layer on the tray and bake for 12 minutes, toss, then bake another 5 minutes until golden.
4. Step 4: When the rice is done, transfer the baked tofu to the pot and toss it with the rice to combine. Adjust salt to taste.
5. Step 5: In a large bowl, combine the mango, avocado, red onion, jalapeno, cucumber, cilantro, and a generous pinch of salt. In a small bowl, mix lime zest and juice, sweet chili sauce, and maple syrup if using. Pour the dressing over the salad and gently fold to combine.
6. Step 6: To serve, spoon the tofu rice into bowls. Top with the mango avocado salad and finish with the crispy chickpeas. Garnish with extra fresh herbs if desired, then enjoy.

Tips & Variations

• For extra crunch, add toasted nuts or seeds to the mango avocado salad.
• Use any firm tofu you have on hand, pressing it thoroughly for best texture.
• Adjust the heat by adding more or less jalapeno depending on your preference.
• Swap short grain rice for quinoa or couscous for a different base.

Storage

Store leftover cooked components separately in airtight containers in the refrigerator for up to 3 days. Keep the mango avocado salad refrigerated and consume within 1-2 days for best freshness. Reheat the tofu rice and chickpeas before serving, but avoid reheating the salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, this recipe is naturally vegan as it uses plant-based ingredients like tofu and chickpeas. Just make sure the sauces you use are vegan-friendly.

How do I get the chickpeas crispy?

Patting the chickpeas dry before roasting and baking them uncovered at a high temperature helps them become crispy. Tossing them halfway through cooking ensures even crispness.

Mango Chickpea Salad with Crispy Tofu and Lime Dressing Recipe

Print Recipe

★★★★★

4.6 from 76 reviews

A vibrant and flavorful Mango Chickpea Salad featuring crispy spiced chickpeas, golden baked tofu, and a refreshing mango avocado salsa served over perfectly cooked white rice. This wholesome dish combines sweet, savory, and tangy elements, making a satisfying and nutritious meal ideal for a light lunch or dinner.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: Fusion
• Diet: Vegan

Ingredients

Scale 1x2x3x

Rice and Tofu

• 1 cup short grain white rice, rinsed well
• 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 jalapeno, 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

1. Cook the rice: Cook your rice in a rice cooker or pot according to package instructions. Add a generous pinch of salt to the cooking water to enhance flavor.
2. Prepare the chickpeas: Preheat the oven to 425°F. Pat chickpeas dry thoroughly using a clean kitchen towel. Transfer them to a baking tray and toss with oil, smoked paprika, ground coriander, garlic powder, onion powder, and a pinch of kosher salt. Spread them evenly in a single layer. Bake for 25-30 minutes, tossing halfway through until chickpeas are crispy and golden.
3. Prepare the tofu: Using a box grater over a baking tray, shred the super firm tofu using the largest holes. Sprinkle cornstarch over the tofu shreds, then add soy sauce, hoisin sauce, and avocado oil. Toss gently to coat everything evenly. Spread the tofu in a single layer on the tray and bake in the oven for 12 minutes. Toss once, then bake for another 5 minutes until the tofu turns golden and slightly crispy.
4. Mix tofu with rice: Once the rice is cooked, transfer the baked tofu to the pot with rice. Toss well to mix the flavors, and adjust salt to taste.
5. Make mango avocado salad: In a large mixing bowl, combine the cubed mangos, avocado, diced red onion, jalapeno, cucumber, cilantro, and a generous pinch of kosher salt. In a separate small bowl, whisk together the lime zest and juice, sweet chili sauce, and maple syrup if using. Pour this dressing over the salad ingredients and gently fold everything together until evenly combined.
6. Assemble and serve: Spoon a portion of the tofu rice mixture into each serving bowl. Top with a generous scoop of the mango avocado salad, then finish by adding the crispy chickpeas on top. Garnish with extra fresh herbs if desired and enjoy immediately.

Notes

• Be sure to pat chickpeas very dry before roasting to achieve maximum crispiness.
• Using ataulfo mangos gives a sweeter and creamier texture but other mango varieties can be used if unavailable.
• Maple syrup is optional and adds a nice touch of sweetness balancing the chili sauce.
• Adjust spice levels by adding more or less jalapeno based on your preference.
• This recipe can be made vegan and gluten-free by verifying sauces and using tamari or gluten-free soy sauce if needed.
• Leftovers can be refrigerated separately and combined just before serving to maintain texture.

Keywords: Mango chickpea salad, vegan salad, baked chickpeas, tofu salad, mango avocado salad, healthy salad, plant-based meal