Vibrant Mango Chickpea Roasted Corn Salad

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Description

This Vibrant Mango Chickpea Roasted Corn Salad is a refreshing, protein-packed dish that combines the sweetness of ripe mangoes, the nuttiness of roasted corn, and the heartiness of chickpeas. Tossed in a zesty lime dressing with fresh herbs, this colorful salad is perfect as a light lunch, side dish, or picnic favorite. It’s vegan, gluten-free, and bursting with tropical flavors that balance sweetness, tang, and crunch in every bite.

Ingredients For Vibrant Mango Chickpea Roasted Corn Salad

  • 1 cup chickpeas (cooked or canned, rinsed & drained)

  • 1 cup roasted corn (fresh or frozen, lightly charred)

  • 1 large ripe mango (diced)

  • 1 small red bell pepper (diced)

  • 1 small cucumber (diced)

  • ¼ small red onion (finely chopped)

  • 1 small avocado (diced, optional for creaminess)

  • 2 tbsp fresh cilantro or mint (chopped)

  • 1 green chili or jalapeño (optional, finely chopped for spice)

Dressing

  • 2 tbsp olive oil

  • Juice of 1 lime (or lemon)

  • 1 tsp honey or maple syrup

  • ½ tsp cumin powder

  • Salt & black pepper to taste

 Instructions

  1. Prepare the corn – Roast fresh corn on the cob over an open flame or pan-roast frozen corn until slightly charred. Let cool.

  2. Mix the base – In a large bowl, combine chickpeas, roasted corn, mango, bell pepper, cucumber, onion, and avocado.

  3. Make the dressing – Whisk together olive oil, lime juice, honey/maple syrup, cumin, salt, and pepper.

  4. Toss & garnish – Pour dressing over the salad, toss gently, and sprinkle fresh cilantro/mint.

  5. Serve chilled or at room temperature.

Notes

  • Use ripe but firm mangoes to prevent mushiness.

  • If using canned chickpeas, rinse well to reduce sodium.

  • Can be stored in the fridge for up to 2 days (add avocado just before serving to avoid browning).

 Tips

  • Add crumbled feta cheese for extra creaminess if not vegan.

  • Spice it up with chili flakes or hot sauce.

  • For a meal prep option, store dressing separately and toss just before eating.

  • Add leafy greens like arugula or spinach to make it a fuller salad.

 Servings

  • Makes 4 servings as a side dish

  • Makes 2 servings as a light main

 Nutritional Info (per serving, approx.)

  • Calories: 260 kcal

  • Protein: 8g

  • Carbs: 38g

  • Fat: 9g

  • Fiber: 9g

  • Sugar: 12g

 Benefits

  • High in plant-based protein & fiber from chickpeas → keeps you full longer.

  • Rich in antioxidants & vitamins from mango, bell pepper, and corn.

  • Gut-friendly & heart-healthy due to fiber and healthy fats.

  • Refreshing & hydrating → great for summer or post-workout meals.

 Q/A

Q: Can I make this salad ahead of time?
A: Yes! Just keep the dressing separate and add avocado at the last moment.

Q: What can I use instead of mango?
A: Pineapple, peaches, or even strawberries pair wonderfully.

Q: Can I make it oil-free?
A: Yes, replace olive oil with extra lime juice or a splash of orange juice for a fresh, tangy twist.

Q: Is it gluten-free?
A: Absolutely, this recipe is naturally gluten-free and vegan.

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