Mango Chickpea Salad with Crispy Tofu and Lime Dressing Recipe
Introduction
This Mango Chickpea Salad is a vibrant and satisfying meal, perfect for a light lunch or dinner. Combining crispy spiced chickpeas with shredded tofu, fluffy rice, and a fresh mango avocado salad, it offers a delightful mix of textures and flavors that refresh and nourish.
Ingredients
- 1 cup short grain white rice, rinsed well
- 1/2 block super firm tofu
- 1/2 tbsp cornstarch
- 1/2 tbsp soy sauce
- 1/2 tbsp hoisin sauce
- 1/2 tbsp avocado oil
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 tbsp oil
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 ataulfo mangos, cubed
- 1 medium avocado, cubed
- Juice and zest of 1 lime
- 1 tbsp sweet chili sauce
- 1-2 tsp maple syrup (optional)
- 1 jalapeno, seeds removed and finely diced
- 1/4 medium red onion, finely diced
- 1/2 English cucumber, seeds removed and finely diced
- 1/4 cup cilantro, minced
- Kosher salt to taste
Instructions
- Step 1: Cook your rice in a rice cooker or pot according to package instructions. Add a generous pinch of salt to the cooking water for flavor.
- Step 2: Preheat the oven to 425°F. Pat the chickpeas dry with a clean kitchen towel and place them on a baking tray. Drizzle with oil, sprinkle with smoked paprika, ground coriander, garlic powder, onion powder, and a pinch of salt. Spread in a single layer and bake for 25-30 minutes, tossing halfway, until crispy.
- Step 3: Using a box grater over another baking tray, grate the tofu into shreds with the largest holes. Toss the tofu with cornstarch, soy sauce, hoisin sauce, and avocado oil until evenly coated. Spread it in a single layer and bake for 12 minutes, toss, then bake another 5 minutes until golden.
- Step 4: When the rice is cooked, transfer the baked tofu to the pot and mix well. Adjust salt to taste.
- Step 5: In a large bowl, combine mangos, avocado, red onion, jalapeno, cucumber, cilantro, and a generous pinch of salt. In a small bowl, mix lime zest and juice, sweet chili sauce, and maple syrup (if using). Pour over the salad and gently fold to combine.
- Step 6: To serve, spoon rice into bowls, top with the mango avocado salad, then the crispy chickpeas. Garnish with extra fresh herbs if desired. Enjoy!
Tips & Variations
- For extra crunch, toast the chickpeas a little longer but watch carefully to avoid burning.
- Feel free to swap the super firm tofu with tempeh or cooked chicken if not vegan.
- If you prefer a spicier salad, keep some jalapeno seeds or add a dash of hot sauce.
- Use jasmine rice or quinoa instead of short grain white rice for a different texture.
Storage
Store leftovers separately in airtight containers: rice and tofu salad in one, mango avocado salad in another, and chickpeas separately to keep them crispy. Refrigerate for up to 2 days. Reheat the rice and tofu gently in a microwave or skillet; add the mango salad fresh, and enjoy the chickpeas as a crunchy topping straight from the container.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
You can prepare the components ahead, but it’s best to combine the mango avocado salad just before serving to maintain freshness and avoid browning.
What can I use instead of hoisin sauce?
If you don’t have hoisin sauce, you can substitute with a mix of soy sauce and a small amount of honey or maple syrup to add sweetness and depth.
Print
Mango Chickpea Salad with Crispy Tofu and Lime Dressing Recipe
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A vibrant and nutritious Mango Chickpea Salad featuring crispy spiced chickpeas, golden baked tofu, and a fresh mango avocado salad served over fluffy white rice. This wholesome dish combines a delightful mix of sweet, savory, and tangy flavors with a variety of textures, perfect for a satisfying and healthy meal.
Ingredients
Scale
Rice
- 1 cup short grain white rice, rinsed well
- Pinch of kosher salt (for cooking rice)
Tofu
- 1/2 block super firm tofu
- 1/2 tbsp cornstarch
- 1/2 tbsp soy sauce
- 1/2 tbsp hoisin sauce
- 1/2 tbsp avocado oil
Crispy Chickpeas
- 1, 15 oz can chickpeas, drained and rinsed
- 1 tbsp oil (preferably avocado or olive oil)
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Kosher salt to taste
Mango Avocado Salad
- 2 ataulfo mangos, cubed
- 1 medium avocado, cubed
- Juice and zest of 1 lime
- 1 tbsp sweet chili sauce
- 1–2 tsp maple syrup (optional)
- 1 jalapeno, seeds removed and finely diced
- 1/4 medium red onion, finely diced
- 1/2 English cucumber, seeds removed and finely diced
- 1/4 cup cilantro, minced
- Kosher salt to taste
Instructions
- Cook Rice: Cook the rinsed short grain white rice in a rice cooker or pot according to package instructions. Add a generous pinch of salt to the cooking water to season the rice. Once cooked, set aside.
- Prepare Chickpeas: Preheat the oven to 425°F. Pat the drained chickpeas dry thoroughly with a clean kitchen towel to ensure crispiness. Transfer them to a baking tray and toss with oil, smoked paprika, ground coriander, garlic powder, onion powder, and a pinch of kosher salt. Spread chickpeas in a single layer and bake for 25-30 minutes, tossing halfway through until they turn crispy.
- Prepare Tofu: Using the largest holes on a box grater, grate the super firm tofu over another baking tray to create shredded tofu. Mix the tofu shreds with cornstarch, soy sauce, hoisin sauce, and avocado oil until evenly coated. Spread tofu in a single layer and bake in the oven for 12 minutes, toss, then bake for another 5 minutes until golden and slightly crispy.
- Combine Tofu and Rice: Once the rice is cooked, add the baked tofu to the pot of rice and gently toss to combine and evenly distribute the flavors. Adjust salt to taste.
- Make Mango Avocado Salad: In a large mixing bowl, combine cubed mangos, avocado, finely diced red onion, jalapeno, English cucumber, cilantro, and a generous pinch of salt. In a separate small bowl, whisk together lime zest and juice, sweet chili sauce, and maple syrup (if using). Pour the dressing over the salad ingredients, then gently fold everything together until well combined.
- Assemble and Serve: Spoon a portion of the tofu rice into bowls. Top with a generous serving of the mango avocado salad, followed by the crispy spiced chickpeas. Garnish with extra fresh cilantro or herbs as desired, and serve immediately for the best texture and flavor.
Notes
- Drying the chickpeas thoroughly before baking is essential to achieving crispiness.
- Use ataulfo mangos for their rich sweetness and creamy texture.
- Adjust the heat of the salad by adding more or less jalapeno according to taste.
- Maple syrup in the dressing is optional but adds a nice balance to the tangy and spicy flavors.
- This recipe can be made gluten-free by ensuring soy sauce is gluten-free or substituting with tamari.
- Leftovers are best stored separately and combined fresh before serving to maintain crisp textures.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Fusion
Keywords: Mango chickpea salad, crispy chickpeas, baked tofu, mango avocado salad, healthy vegetarian salad
