Go Back
–+ servings

High-Protein Vegan Chickpea & Mango Salad

This vibrant, high-protein vegan salad is inspired by the flavors of chana chaat, a popular Indian dish.
It features a refreshing combination of chickpeas, quinoa, mango, and pomegranate seeds, complemented by a spiced dressing with warm garam masala and chili. It's an easy, nutritious meal that's both satisfying and full of bold flavors.
Print Recipe Pin Recipe
Total Time 30 minutes
Course Salad
Servings 2

Ingredients
  

Salad

  • 1/3 cup tricolor quinoa
  • 1 14 oz can chickpeas (garbanzo beans), drained
  • 1 small red onion chopped
  • 3 ½ oz pomegranate seeds
  • 1/3 cup lightly salted peanuts
  • Small handful of fresh cilantro chopped
  • 7 oz chopped mango

Dressing

  • 3 ½ tablespoons olive oil
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon ground turmeric
  • ½ teaspoon salt
  • 1 tablespoon mango chutney optional

Instructions
 

  • Cook the quinoa: Bring a pot of water to a boil and cook the quinoa according to the package directions. Once tender, drain any excess water and let it cool slightly.
  • Prepare the dressing: In a small bowl, whisk together the olive oil, garam masala, chili powder, turmeric, salt, and mango chutney (if using) until well combined.
  • Assemble the salad: In a large mixing bowl, combine the chickpeas, chopped onion, pomegranate seeds, peanuts, cilantro, and mango.
  • Mix everything together: Add the cooked quinoa to the bowl, drizzle with the prepared dressing, and toss well to coat all ingredients evenly.
  • Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition

Protein: 25g
Keyword chickpea mango salad, easy vegan lunch, healthy plant-based recipes, high-protein vegan recipes, high-protein vegan salad, Indian-inspired salad, protein-packed vegan meal, quick vegan salad recipes, quinoa chickpea salad
Tried this recipe?Let us know how it was!