Chili Mango Chopped Salad with Crispy Garlic Chickpeas

RECIPE BY DIANE GARVEY FROM @THEBEETDROP & WWW.DIANEGARVEY.COM

No more boring and bland salads! This recipe is a go-to in my house. It’s crunchy, and satisfying, with a bit of heat from red chili flakes and sweetness from mango to balance it all out. The salad dressing comes together in less than 5 minutes and is good on basically everything. The crunchy chickpeas act like a crouton but are more flavorful and healthier too. Bonus: this recipe is a great way to use broccoli stalks that may otherwise go to waste (Yes, they are totally edible and delicious!). Let us know if you try this recipe out.

INGREDIENTS
  • SALAD
    • 5 cups green cabbage (shredded or finely chopped)
    • ¼ cup purple cabbage (shredded or finely chopped)
    • 2 cups broccoli stalks (peeled and shredded or finely
    • chopped)
    • 3 cups kale (finely chopped)
    • ¾ cup crispy garlic chickpeas (recipe below)
    • ¾ cup red bell pepper (diced)
    • ½ cup carrots (shredded)
    • ⅓ cup cilantro (finely chopped)
    • ¼ cup sunflower seeds (roasted)
  • CHILI MANGO DRESSING
    • 1 cup mango (diced)
    • ¼ cup apple cider vinegar
    • 3 tbsp olive oil
    • 1 tbsp agave
    • 2 tbsp fresh lemon juice
    • ½ tsp pepper
    • ¼ tsp salt
    • ½ tsp garlic powder
    • 2 - 4 tbsp water depending on the consistency desired
    • 2 tsp red chili flakes (2 tsp is spicy. If you want a subtle heat use 1 tsp)
  • CRISPY GARLIC CHICKPEAS
    • 1 can chickpeas
    • 2 - 3 tbsp olive oil
    • ½ tsp chili powder
    • ¼ tsp garlic powder
    • ½ tsp salt
METHOD
  1. For the dressing: Add liquids to a blender, followed by spices, and then mango.
  2. Blend all dressing ingredients together.
  3. Add more water if you would like a thinner dressing
  4. Store in an airtight container in the fridge until ready to use.
  5. For the chickpeas:  Preheat the oven to 400 F. 
  6. Drain chickpeas and pat dry.
  7. Mix together oil and spices. Mix with chickpeas. Spread chickpeas out on a sheet pan.
  8. Bake for 15 min. Stir chickpeas. Bake for an additional 15 min. 
  9. Store in an airtight container until ready to use.
  10. In a large bowl, place all your salad ingredients and pour in just enough dressing to coat the ingredients.
  11. Toss to coat and serve with a generous serving of crispy garlic chickpeas.

 

Diane Garvey 

@thebeetdrop | www.dianegarvey.com

I love feeding people awesome vegan food. I've been a vegan chef in rest aurants for years in Boston, Chicago and Seattle. Now, I am an plant-based recipe creator and food videographer. I'm stoked to help people make living a vetgan lifestyle easy. Feel free to dm me any questions, I love talking about all things food-related!

 


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