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Mango Chickpea Corn Salad

A vibrant salad combining sweet mango, tender chickpeas, and crunchy corn, drizzled with a light dressing for a refreshing and nutritious meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups diced ripe mango Use ripe mangoes for the sweetest flavor.
  • 1 can chickpeas, drained and rinsed Canned chickpeas work perfectly.
  • 1 cup corn, fresh or frozen Use fresh corn for the best texture.
  • 1/4 cup red onion, finely chopped Adds a zesty flavor.
  • 2 tablespoons lime juice Brightens the dish.
  • 2 tablespoons olive oil Heart-healthy fat.
  • 1/4 cup cilantro, chopped Adds freshness.
  • to taste salt and pepper Important for seasoning.

Method
 

Preparation
  1. Combine diced mango, chickpeas, and corn in a large mixing bowl.
  2. Finely chop the red onion and add it to the bowl.
  3. In a separate small bowl, whisk together olive oil and lime juice.
  4. Pour the dressing over the salad mixture in the large bowl.
  5. Gently fold the salad with a spatula until ingredients are well coated.
  6. Chop cilantro and sprinkle on top, mixing it in lightly.
  7. Season with salt and pepper to taste, then serve chilled.

Notes

Chill the salad for at least an hour before serving to allow flavors to meld. Can be made ahead of time and stored in the fridge for up to three days.