Spiced Mango and Chickpea Salad with Cumin-Lime Dressing

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

A vibrant salad combining sweet mango, hearty chickpeas, and crunchy vegetables, tossed in a tangy cumin-lime dressing. This Mediterranean-inspired salad recipe, ready in about 15 minutes, pairs canned chickpeas, drained and rinsed, red bell pepper, diced, red onion, finely diced 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 220 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

• 1 large ripe mango, peeled and diced into 1/2-inch cubes
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 1 medium red bell pepper, diced
• 1/4 cup red onion, finely diced
• 1/3 cup fresh cilantro leaves, chopped
• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a large mixing bowl, combine 1 large diced ripe mango, 1 can (15 oz) drained and rinsed chickpeas, 1 diced red bell pepper, 1/4 cup finely diced red onion, and 1/3 cup chopped fresh cilantro.
2. Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified creating the dressing.
3. Step 3: Pour the cumin-lime dressing over the mango and chickpea mixture, and toss gently to combine all ingredients evenly.
4. Step 4: Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving chilled or at room temperature.