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
