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
- one 15-ounce can chickpeas drained and rinsed (I use no-salt added)
- 1 or 2 serrano chile peppers diced very small, diced very small (seeds removed; start with 1/2 of one if you do not want much heat)
- 1 medium mango peeled and diced small (I used an altoufa mango)
- 1 medium roma tomato diced small
- 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 fresh cilantro minced
- ¼ cup fresh lime juice or to taste
- 1 to 3 teaspoons kosher salt or to taste
Instructions
- 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.
- Serve immediately.
Cup of Yum
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
Sodium
2183mg
(91%)
Fiber
11g
(44%)
Sugar
20g
(40%)
Nutrition Facts
Serving: 4Servings
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.