Mango Chickpea Salad with Crispy Tofu and Lime Dressing Recipe
A vibrant and nutritious Mango Chickpea Salad featuring crispy spiced chickpeas, golden baked tofu, fluffy white rice, and a fresh mango avocado salad tossed in a tangy lime and sweet chili dressing. Perfect as a wholesome plant-based meal packed with flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: Fusion
- Diet: Vegan
Ingredients
Scale
Rice
- 1 cup short grain white rice, rinsed well
- Generous pinch of kosher salt (for cooking rice)
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 (e.g., olive or avocado oil)
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Kosher salt to taste
Mango Avocado Salad
- 2 Ataulfo mangos, cubed
- 1 medium avocado, cubed
- Juice and zest of 1 lime
- 1 tbsp sweet chili sauce
- 1–2 tsp maple syrup (optional)
- 1 jalapeno, seeds removed and finely diced
- 1/4 medium red onion, finely diced
- 1/2 English cucumber, seeds removed and finely diced
- 1/4 cup cilantro, minced
- Kosher salt to taste
Instructions
- Cook the rice: Cook your rice in a rice cooker or pot according to package instructions. Add a generous pinch of salt to the cooking water to season the rice as it cooks. Once cooked, set aside.
- Roast the chickpeas: Preheat oven to 425°F (220°C). Pat the chickpeas dry with a clean kitchen towel to remove moisture. Transfer to a baking tray and toss with oil, smoked paprika, ground coriander, garlic powder, onion powder, and a pinch of kosher salt. Spread them in a single layer and bake for 25-30 minutes, tossing halfway through, until crispy and golden.
- Prepare and bake the tofu: Using the largest holes of a box grater, grate the super firm tofu over a baking tray to create shreds. Add cornstarch, soy sauce, hoisin sauce, and avocado oil to the tofu and toss well to coat evenly. Spread the tofu shreds in a single layer on the tray and bake in the oven for 12 minutes. Toss the tofu, then bake for another 5 minutes until golden and slightly crispy.
- Combine tofu with rice: Once rice is cooked, transfer the baked tofu into the pot with the rice. Gently toss and mix until evenly combined. Adjust salt to taste.
- Make the mango avocado salad: In a large mixing bowl, combine the cubed mangos, avocado, finely diced red onion, jalapeno, cucumber, cilantro, and a generous pinch of kosher salt. In a separate small bowl, whisk together lime zest and juice, sweet chili sauce, and maple syrup if using. Pour the dressing over the salad, then gently fold the ingredients together until well combined.
- Assemble and serve: To serve, spoon a portion of the tofu rice mixture into bowls. Top with a generous scoop of the mango avocado salad, then scatter the crispy roasted chickpeas over the top. Garnish with extra fresh herbs if desired and enjoy immediately for best texture and freshness.
Notes
- Ensure you pat the chickpeas very dry before roasting to get maximum crispiness.
- Adjust the amount of jalapeno according to heat preference.
- For a gluten-free version, use tamari instead of soy sauce and check hoisin sauce ingredients.
- The maple syrup in the dressing is optional but adds a nice balance to the tart lime and spicy chili sauce.
- Use super firm tofu to ensure the best texture when baking and grating.
- This salad can be served warm or at room temperature.
Keywords: Mango chickpea salad, vegan salad, crispy chickpeas, baked tofu, mango avocado salad, plant-based recipe, healthy salad
