Jamaican Mango Chickpea Salad

Name: Jamaican Mango Chickpea Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1 can chickpeas, drained and rinsed; 1 ripe mango, diced; 1 red bell pepper, diced; 1/2 red onion, finely chopped; 1 cup cherry tomatoes, halved; 1/4 cup fresh cilantro, chopped; Juice of 1 lime; Salt and pepper to taste

Highlighted under: Natural Healthy Meals Inspiration

I absolutely love this Jamaican Mango Chickpea Salad! It's refreshing, vibrant, and packed with flavor. Every bite is a burst of sweetness from ripe mango, paired perfectly with the creaminess of chickpeas and a zesty dressing. This salad is not just a side dish; it’s a celebration of tropical flavors that can elevate any meal. Whether I'm enjoying it on a warm day or serving it at a gathering, it always impresses. Plus, it's quick and easy to whip up, making it a go-to for my busy weeknights.

Created by

Bryony Wells

Last updated on 2026-01-11T19:14:37.897Z

When I first tried combining mango and chickpeas, I was intrigued by the idea of blending sweet and savory. The result was astonishingly good! I was amazed at how the creaminess of the chickpeas complemented the tropical sweetness of the mango. To elevate the dish further, I decided to add a splash of lime juice and some fresh herbs, which really brightened the flavors.

One key tip I picked up while preparing this salad is to allow it to rest for a few minutes before serving. This allows the flavors to meld beautifully, making every bite even more delectable. I always make this salad when I'm craving something fresh and healthy; it never disappoints!

Why You Will Love This Recipe
Bright and refreshing tropical flavors
Nutritious and satisfying with chickpeas
Quick and easy to prepare for any occasion

Ingredient Spotlight: The Power of Chickpeas

Chickpeas are a fantastic base for this salad, not only adding a creamy texture but also packing a nutritional punch. They are an excellent source of plant-based protein and fiber, which makes the salad satisfying and filling. If you prefer a lighter option, you can substitute half of the chickpeas with diced avocados for added creaminess and healthy fats.

Using canned chickpeas is convenient, but don't hesitate to cook your own for better flavor. Soak dried chickpeas overnight, then simmer them until tender—usually about 1 to 1.5 hours. If you're cooking them from scratch, ensure they are fully cooked and slightly overdone for a creamier result in this salad.

Balancing Flavors with Lime and Spice

The lime juice acts as the bright heart of this dish, cutting through the sweetness of the mango and cooling the spice of the bell pepper. Fresh lime juice is recommended over bottled for its vibrant flavor; just squeeze it directly into your dressing bowl. If you like a bit of heat, consider adding finely chopped jalapeño or red pepper flakes for a subtle kick.

Adjusting the salt and pepper to taste is crucial since they enhance the other flavors. Start with a pinch of salt, taste as you go, and remember that some ingredients like the chickpeas may need a bit more seasoning to bring out their flavor.

Storage Tips and Serving Suggestions

This salad is a wonderful make-ahead option. It can be stored in an airtight container in the refrigerator for up to 3 days. However, keep the dressing separate until just before serving to maintain the freshness of the ingredients, especially the mango and cilantro, which can wilt if left too long together.

For serving, I love to present this salad in a large bowl, garnished with extra lime wedges for guests to add their desired amount of acidity. Pair it with grilled chicken or fish for a balanced meal, or serve it as a light lunch with crusty bread. I find that adding toasted pumpkin seeds on top just before serving provides an extra crunch that complements the creamy ingredients beautifully.

Ingredients

Salad Ingredients

1 can chickpeas, drained and rinsed
1 ripe mango, diced
1 red bell pepper, diced
1/2 red onion, finely chopped
1 cup cherry tomatoes, halved
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt and pepper to taste

Instructions

Prepare the Ingredients

In a large mixing bowl, combine the chickpeas, diced mango, bell pepper, red onion, cherry tomatoes, and cilantro.

Make the Dressing

In a separate small bowl, whisk together the lime juice, salt, and pepper until well combined.

Combine and Serve

Pour the dressing over the salad and gently toss to combine all the ingredients. Let it rest for a few minutes before serving.

Pro Tips

For added flavor, consider incorporating diced avocado or a sprinkle of chili flakes for a little heat.

Variations to Try

If you're feeling adventurous, switch out the mango for diced pineapple or papaya for a different sweet and tangy profile. Each of these fruits brings its unique character to the salad, and they all blend beautifully with the other ingredients. Alternatively, for a Mediterranean twist, you can replace the cilantro with parsley and add crumbled feta cheese for a salty contrast to the sweet fruit.

Another variation is to add roasted vegetables like zucchini or eggplant. Simply toss them in olive oil and roast them at 400°F (200°C) until slightly charred. This adds depth and a smokey flavor to the salad that works beautifully with the vibrant ingredients.

Troubleshooting Common Issues

If you find your salad too tangy from the lime, you can offset it with a touch of honey or agave nectar. This will balance the acidity while complementing the mango’s sweetness. Likewise, if the chickpeas feel bland, a quick sauté in a skillet with olive oil and a pinch of salt before using can enhance their flavor significantly.

For texture, if you over-mix the salad after adding the dressing and find your mango getting mushy, try layering the ingredients more carefully next time. Toss gently and only combine just until everything is dressed without smashing those delicate pieces of fruit.

Scaling and Serving Size

This recipe is easily scalable—if you're feeding a crowd, simply double or triple the quantities while maintaining the same ratio of ingredients. When scaling up, ensure you have a large enough bowl to mix everything without squishing the salad ingredients. A 14-quart mixing bowl works perfectly for larger batches.

For individual portions, consider using small mason jars to layer the ingredients. Start with the dressing at the bottom, followed by the heavier ingredients like chickpeas, and top with mango and cilantro. This not only makes for a stunning presentation but also preserves the freshness of each layer until it's time to eat.

Questions About Recipes

→ Can I make this salad ahead of time?

Yes, you can prepare the ingredients a few hours in advance but try to add the dressing right before serving to keep it fresh.

→ Is this salad gluten-free?

Absolutely! All the ingredients in this salad are gluten-free.

→ What can I serve this salad with?

It pairs wonderfully with grilled chicken, fish, or as a standalone vegetarian meal.

→ Can I use frozen mango for this recipe?

Yes, you can use frozen mango. Just let it thaw and drain any excess liquid before adding it to the salad.