Mango Chickpea Salad with Crispy Tofu and Lime Dressing Recipe
A vibrant and nutritious Mango Chickpea Salad featuring crispy spiced chickpeas, golden baked tofu, fragrant short grain rice, and a fresh mango-avocado salad dressed with a zesty lime and sweet chili sauce. This wholesome, plant-based meal offers a delicious blend of textures and flavors perfect for a light lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: Fusion
- Diet: Vegan
Ingredients
Scale
Rice
- 1 cup short grain white rice, rinsed well
- Pinch of kosher salt for cooking
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
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Pinch of kosher salt
Mango Avocado Salad
- 2 Ataulfo mangos, cubed
- 1 medium avocado, cubed
- 1/4 medium red onion, finely diced
- 1 jalapeno, seeds removed and finely diced
- 1/2 English cucumber, seeds removed and finely diced
- 1/4 cup cilantro, minced
- Pinch of kosher salt
Dressing
- Juice and zest of 1 lime
- 1 tbsp sweet chili sauce
- 1–2 tsp maple syrup (optional)
Instructions
- Cook the Rice: Prepare the rice in a rice cooker or pot according to the package instructions, adding a generous pinch of salt to the cooking water to season the rice well. Once cooked, set aside.
- Roast the Chickpeas: Preheat the oven to 425°F (220°C). Pat the drained chickpeas dry with a clean kitchen towel and place them on a baking tray. Drizzle with 1 tbsp oil, then sprinkle with smoked paprika, ground coriander, garlic powder, onion powder, and a pinch of salt. Toss to coat evenly and spread them out in a single layer. Bake for 25-30 minutes, tossing halfway through until chickpeas are crispy and golden.
- Prepare and Bake the Tofu: Using a box grater over another baking tray, grate the super firm tofu into shreds using the largest holes. Toss the shredded tofu with cornstarch, soy sauce, hoisin sauce, and avocado oil, coating thoroughly. Spread the tofu evenly on the baking tray and bake in the oven at 425°F for 12 minutes. Toss and continue baking for another 5 minutes until tofu turns golden and slightly crispy.
- Combine Tofu and Rice: Once the rice is cooked, transfer the baked tofu onto the rice pot and gently toss to mix them evenly. Adjust seasoning with salt to taste.
- Make the Mango Avocado Salad: In a large mixing bowl, add cubed mangos and avocado, diced red onion, jalapeno, cucumber, minced cilantro, and a pinch of salt. In a separate small bowl, whisk together the lime zest, lime juice, sweet chili sauce, and maple syrup. Pour this dressing over the salad and gently fold all ingredients together to combine well.
- Serve: Spoon a base of tofu rice into serving bowls, top with the fresh mango avocado salad, then scatter the crispy roasted chickpeas over the top. Garnish with extra fresh cilantro if desired and enjoy immediately.
Notes
- Ensure the chickpeas are thoroughly dried before roasting for maximum crispiness.
- Use Ataulfo mangos if available for their sweet, creamy texture; otherwise ripe mango varieties work well.
- Maple syrup in the dressing is optional and can be adjusted for sweetness preference.
- This salad is best served fresh to maintain the crispness of chickpeas and creaminess of avocado.
- Leftover rice and tofu can be stored separately and combined fresh before serving.
Keywords: Mango salad, chickpea salad, vegan salad, baked tofu, crispy chickpeas, healthy lunch, plant-based
