Description
A refreshing and flavorful Tropical Chickpea Salad, perfect for summer gatherings and light meals.
Ingredients
Scale
- one 14.5-ounce can chickpeas, garbanzo beans, drained and rinsed (I used no-salt-added)
- ¾ cup mango, diced in small pieces (I used frozen)
- ¾ cup pineapple, diced in small pieces (I used frozen)
- ½ cup pico de gallo, found in the produce section, or to taste
- ½ cup pineapple salsa, or to taste
- ¼ cup fresh cilantro leaves, finely minced
- 1 tablespoon lime juice
- ½ teaspoon salt
- ½ teaspoon pepper
- pinch cayenne pepper, optional and to taste
- tortilla chips or crackers, optional for serving
Instructions
- To a large bowl, add all ingredients and stir to combine.
- Taste and check for flavor and seasoning balance. Make any necessary adjustments, i.e., more salt, pepper, salsa, pico de gallo, etc. and stir again.
- Serve immediately if desired or cover and chill before serving.
- The salad will keep airtight in the fridge for up to 4 days.
- Leftovers can be served chilled or at room temp.
- Salad is great as-is or with tortilla chips or crackers.
Notes
- The flavors marry over time, so the salad tastes even better the second day.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 7g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg