Mango & Chickpea Tamarind Salad with Crispy Shallots
A vibrant fusion of sweet mango, protein-packed chickpeas, and tangy tamarind dressing, elevated with golden crispy shallots for a refreshing yet satisfying meal. This fusion-inspired salads (vegan) ready in about 30 minutes pairs ripe mango, canned chickpeas, cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups diced (1/2-inch cubes) ripe mango
- 1 (15 oz) can, rinsed and drained canned chickpeas
- 1 cup peeled and diced (1/2-inch cubes) cucumber
- 1/2 cup finely sliced red onion
- 1/4 cup chopped fresh cilantro
- 2 tbsp tamarind paste
- 3 tbsp fresh lime juice
- 1 tbsp honey
- 3 tbsp extra virgin olive oil
- 1/4 cup thinly sliced shallots
- 2 tbsp toasted coconut flakes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp tamarind paste, 3 tbsp fresh lime juice, 1 tbsp honey, and 3 tbsp extra virgin olive oil until fully emulsified and smooth.
- Step 2: In a large bowl, combine 2 cups diced mango, 1 (15 oz) can rinsed and drained chickpeas, 1 cup diced cucumber, 1/2 cup finely sliced red onion, and 1/4 cup chopped cilantro.
- Step 3: Add the tamarind dressing to the salad and toss gently until all ingredients are evenly coated, then refrigerate for 30 minutes to allow flavors to meld.
- Step 4: Heat a small skillet over medium heat and add 1/4 cup thinly sliced shallots; cook for 2-3 minutes until golden brown and crispy, stirring constantly to prevent burning.
- Step 5: Just before serving, sprinkle 2 tbsp toasted coconut flakes over the chilled salad and top with the crispy shallots.
Frequently asked questions
How long does Mango & Chickpea Tamarind Salad with Crispy Shallots take to make?
Total time is about 30 minutes (25 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mango & Chickpea Tamarind Salad with Crispy Shallots?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ripe mango from drying out.
Can I substitute ingredients in Mango & Chickpea Tamarind Salad with Crispy Shallots?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mango & Chickpea Tamarind Salad with Crispy Shallots for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mango & Chickpea Tamarind Salad with Crispy Shallots vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
