Mango Chickpea Salad with Crispy Tofu and Lime Dressing Recipe
Introduction
This vibrant Mango Chickpea Salad combines perfectly cooked rice, crispy spiced chickpeas, and a fresh mango avocado salad for a delightful meal. It’s a balance of sweet, tangy, and smoky flavors that’s both satisfying and refreshing—ideal for lunch or a light dinner.
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
- Step 1: Cook the rice in a rice cooker or pot according to package instructions, adding a generous pinch of salt to the cooking water.
- Step 2: Preheat the oven to 425°F. Pat the chickpeas dry with a clean kitchen towel, then transfer to a baking tray. Toss with oil, smoked paprika, ground coriander, garlic powder, onion powder, and a pinch of salt. Spread into a single layer and bake for 25–30 minutes, tossing halfway until crispy.
- Step 3: Using a box grater over another baking tray, grate the tofu into shreds using the largest holes. Add cornstarch, soy sauce, hoisin sauce, and avocado oil to the tofu, tossing to coat evenly. Spread in a single layer and bake for 12 minutes, toss, then bake another 5 minutes until golden.
- Step 4: When the rice is cooked, transfer the baked tofu to the pot and toss well. Adjust salt to taste.
- Step 5: In a large bowl, combine the cubed mangos, avocado, red onion, jalapeno, cucumber, cilantro, and a pinch of salt. In a small bowl, mix lime zest and juice, sweet chili sauce, and maple syrup. Pour this dressing over the salad and gently fold to combine.
- Step 6: To serve, place some rice and tofu mixture into a bowl, top with the mango avocado salad and then the crispy chickpeas. Garnish with extra fresh herbs if desired and enjoy.
Tips & Variations
- For extra crunch, toast the chickpeas a few minutes longer but watch carefully to avoid burning.
- If you prefer a spicier salad, keep some jalapeno seeds or add a pinch of cayenne pepper to the chickpeas.
- Feel free to substitute hoisin sauce with tamari or additional soy sauce for a different flavor.
- Use brown rice or quinoa instead of white rice for a nuttier texture and added fiber.
Storage
Store leftover components separately in airtight containers in the refrigerator: the crispy chickpeas for up to 3 days, the mango avocado salad for 1–2 days to avoid browning, and the rice with tofu for 3–4 days. Reheat the rice and tofu mixture gently in a microwave or on the stovetop. Add the salad fresh before serving to maintain its texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh chickpeas instead of canned?
Yes, but fresh chickpeas need to be cooked and drained before roasting. Canned chickpeas are convenient and already cooked, saving time.
What can I substitute for tofu if I don’t eat soy?
You can replace tofu with cooked diced chicken or tempeh, depending on your dietary preference. Adjust cooking times accordingly.
Print
Mango Chickpea Salad with Crispy Tofu and Lime Dressing Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegan
Description
A vibrant and nutritious Mango Chickpea Salad featuring crispy spiced chickpeas, golden baked tofu shreds, fluffy rice, and a refreshing mango avocado salad tossed in a zesty lime dressing. Perfect as a flavorful vegan bowl that balances sweet, tangy, and smoky flavors with a satisfying crunch.
Ingredients
Scale
Rice
- 1 cup short grain white rice, rinsed well
- Kosher salt, for cooking rice
Tofu
- 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 (preferably avocado or olive 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, to taste)
- 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
- Cook the Rice: Rinse the rice thoroughly to remove excess starch, then cook it in a rice cooker or pot according to package instructions. Be sure to add a generous pinch of kosher salt to the cooking water to season the rice properly.
- Prepare and Roast Chickpeas: Preheat your oven to 425°F (220°C). Pat the drained chickpeas dry with a clean kitchen towel to ensure crispiness. Transfer them to a baking tray and drizzle with oil, then sprinkle smoked paprika, ground coriander, garlic powder, onion powder, and a pinch of kosher salt. Toss to coat evenly and spread out in a single layer. Bake for 25-30 minutes, tossing halfway through until the chickpeas are crispy and golden.
- Grate and Bake Tofu: Using the largest holes of a box grater, grate the super firm tofu directly over another baking tray. Top the shredded tofu with cornstarch, soy sauce, hoisin sauce, and avocado oil. Toss to coat all pieces well, then spread out evenly in a single layer. Bake in the oven at 425°F for 12 minutes, toss, and continue baking for another 5 minutes until the tofu is golden and slightly crispy.
- Combine Tofu with Rice: Once the rice is cooked, transfer the baked tofu into the pot with the rice. Toss gently to combine and adjust salt to taste, ensuring even distribution of flavors.
- Prepare Mango Avocado Salad: In a large mixing bowl, combine cubed mango, avocado, finely diced red onion, jalapeno, cucumber, and minced cilantro with a generous pinch of kosher salt. In a separate small bowl, mix the lime juice and zest, sweet chili sauce, and maple syrup (if using). Pour the dressing over the salad and gently fold to combine all ingredients without mashing the avocado.
- Assemble and Serve: Spoon a portion of the tofu rice into serving bowls. Top with the mango avocado salad and finish with a generous sprinkle of the crispy roasted chickpeas. Garnish with fresh cilantro or herbs as desired, then serve immediately for maximum freshness and texture.
Notes
- For extra crispiness, ensure chickpeas are as dry as possible before baking.
- Adjust the spice level by varying the amount of jalapeno and smoked paprika.
- Use Ataulfo mangos for their sweetness and creamy texture, but any ripe mango will work.
- This recipe is vegan and gluten-free when using gluten-free soy sauce or tamari.
- Maple syrup in the dressing is optional and can be adjusted for sweetness preference.
- Store leftover components separately to maintain crisp texture and freshness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Baking
- Cuisine: Fusion, Vegan
Keywords: mango chickpea salad, vegan salad bowl, crispy chickpeas, baked tofu, mango avocado salad, healthy vegan recipe, gluten-free vegan bowl
