Avocado Mango Lime Chickpea Salad

This quick, flavor-packed salad is light and refreshing – a perfect, no-cook dish to make use of ripe avocados and mangoes.

Avocados and mangoes have been on sale at the store lately, and they’ve been beautifully ripe. This is a good thing, but it also means that I need to use up what I buy so they don’t get overripe.

I had a Brown Sugar and Balsamic Glazed Pork Loin cooking in the slow cooker all day, and I wanted to make an easy side dish to go with it.

I threw this salad together, and oh… my… goodness. It was fantastic! It’s super simple to put together, and if you’re working with really ripe fruit, it just melts in your mouth.

This was fantastic, and I’ll definitely be making it again!

Avocado Mango Lime Chickpea Salad

• Author: Big Flavors from a Tiny Kitchen – Ashley Covelli
• Prep Time: 5 Minutes
• Cook Time: 0 Minutes
• Total Time: 5 minutes
• Yield: 2–4 Servings 1x
• Category: Salad
• Method: No Cook
• Cuisine: Tropical

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Description

This quick, flavor-packed salad is light and refreshing – a perfect, no-cook dish to make use of ripe avocados and mangoes.

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Ingredients

Scale 1x2x3x

• 1 lime, zested and juiced
• 2 tablespoons extra virgin olive oil
• 1 avocado, peeled, pitted and diced
• 2 mangoes, peeled, pitted and diced
• 1 can chickpeas, rinsed and drained
• 2 tablespoons cilantro, chopped
• sea salt and freshly ground black pepper, to taste

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Instructions

1. Whisk lime zest and juice with oil in a large bowl.
2. Add avocado, mangoes, chickpeas, and cilantro. Season to taste with salt and pepper and toss gently to combine.

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Equipment

large bowl

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whisk

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microplane

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Nutrition

• Serving Size: 1/4 of recipe as a side dish
• Calories: 248
• Sugar: 7.2 g
• Sodium: 402.2 mg
• Fat: 14.6 g
• Saturated Fat: 2 g
• Carbohydrates: 26.3 g
• Fiber: 8.1 g
• Protein: 6.6 g
• Cholesterol: 0 mg

Keywords: chickpea salad, no cook recipe, easy side dish

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