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
