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Mango Chickpea Corn Salad
4.9 from 30 votes

Mango Chickpea Corn Salad

An EASY chickpea salad that's ready in 5 minutes, HEALTHY, and full of Mexican flavors! Great as a meatless lunch or for potlucks!!

Prep Time
5 mins
Total Time
5 mins
Servings: 4 Servings
Calories: 274 kcal
Course: Salad
Cuisine: Mexican

Ingredients

  • chickpeas drained and rinsed (I use no-salt added, one 15-ounce can
  • 1 serrano chile pepper diced very small, diced very small (seeds removed; start with 1/2 of one if you do not want much heat, or 2
  • 1 Mango peeled and diced small (I used an altoufa mango, medium
  • 1 Roma tomato diced small, medium
  • ¾ cup corn canned drained and rinsed, frozen, or fresh
  • ¾ cup cucumber peeled and diced small
  • ½ cup red onion diced very small; optional
  • ¼ to ⅓ cup cilantro minced, fresh
  • ¼ cup lime juice or to taste, fresh
  • 1 to 3 teaspoons kosher salt or to taste

Instructions

    Cup of Yum
  1. To a large bowl, add all ingredients, stir to combine, taste, and check for heat and salt balance, and make any necessary adjustments; i.e. more serranos, lime juice, salt, etc.
  2. Serve immediately.

Notes

  • Storage: Salad will keep airtight in the fridge for up to 3 days, noting that as time passes more liquid will be released from the mango and the vegetables.

Nutrition Information

Serving 1 Calories 274kcal (14%) Carbohydrates 53g (18%) Protein 12g (24%) Fat 4g (6%) Polyunsaturated Fat 2g (12%) Sodium 2183mg (91%) Fiber 11g (44%) Sugar 20g (40%)

Nutrition Facts

Serving: 4 Servings

Amount Per Serving

Calories 274

% Daily Value*

Serving 1
Calories 274kcal 14%
Carbohydrates 53g 18%
Protein 12g 24%
Fat 4g 6%
Polyunsaturated Fat 2g 12%
Sodium 2183mg 91%
Fiber 11g 44%
Sugar 20g 40%

* Percent Daily Values are based on a 2,000 calorie diet.