This Curried Coconut Chickpea and Mango Salad is fresh, flavourful, and whether you serve it as a chilled salad or tucked into crisp lettuce wraps, it always hits the spot.
It’s the kind of dish you’ll find yourself making on repeat all summer long—easy to prep, packed with vibrant veggies, and perfect for picnics, potlucks, or light lunches. Honestly, if you invite me to a potluck, there’s a good chance I’ll be bringing this!
Creamy coconut-simmered chickpeas get a pop of warm spice from the curry powder and turmeric, then mingle with crunchy veggies, sweet mango, and fresh herbs. Tossed in a tangy lime-ginger dressing, it’s light but satisfying.
Jump to:
Why You’ll Love This Recipe
- Two Ways to Serve: Scoop it into a bowl or spoon it into lettuce cups for easy handheld bites.
- Meal Prep Friendly: Holds beautifully in the fridge for up to 2 days.
- Packed with Nutrients: Chickpeas, veggies, herbs, and healthy fats—this one covers all the bases.
- Dairy-Free & Vegan: All the creaminess comes from full-fat coconut milk.
Ingredients
Coconut Chickpeas
- Chickpeas
- Coconut milk
- Ground turmeric
- Curry powder
- Garlic clove
- Kosher salt
Salad Mix-ins
- Mango
- Red bell pepper
- English cucumber
- Scallions
- Red chili(optional)
- Purple cabbage
- Carrots
- Sugar snap peas
- Fresh cilantro
- Fresh mint
Lime-Ginger Dressing
- Lime juice
- Rice vinegar
- Honey or maple syrup
- Toasted sesame oil
- Neutral oil (avocado or grapeseed)
- Fresh ginger
- Kosher salt
- Black pepper
See the recipe card below for quantities.
Instructions
Simmer the Coconut Chickpeas
In a medium saucepan, combine chickpeas, coconut milk, turmeric, curry powder, garlic, and salt. Bring to a gentle simmer over medium heat and cook for 6–8 minutes until thickened and infused with flavour. Let cool completely.
Prep the Salad
In a large bowl, combine mango, bell pepper, cucumber, scallions, chili (if using), cabbage, carrots, snap peas and herbs.
Make the Dressing
In a small bowl or jar, whisk together all the dressing ingredients until fully emulsified.
Assemble the Salad
Add the cooled chickpeas to the salad bowl. Pour over the dressing and toss gently to combine. Adjust salt, pepper, or lime juice to taste.
Chill and Serve
Cover and refrigerate for at least 1 hour before serving to allow the flavours to develop. Serve cold or slightly chilled.
- Serve as a main for a light, refreshing meal.
- Pair it as a side with grilled meats, fish, or sandwiches.
- Top it with grilled shrimp, chicken, or tofu to boost the protein and turn it into a heartier dish.
- Scoop it over greens or grain bowls for an easy lunch option.
Lettuce Wrap Option
This recipe also makes delicious lettuce cups—perfect for entertaining or packing into a picnic basket!
You’ll Need: 1–2 heads of Bibb, Boston, or Little Gem lettuce (washed and leaves separated) Optional: chopped hazelnuts, cashews or peanuts, lime wedges for serving
To Assemble: Spoon a generous amount of salad into each lettuce leaf. Garnish with chopped nuts and fresh herbs. Serve tray-style or wrap in parchment for easy transport.
Tips for Success
- Taste after chilling. Cold foods need slightly more acid and seasoning than warm ones, so taste and adjust before serving.
- Rinse chickpeas well. This helps reduce sodium and gives a cleaner taste.
- Make ahead. The salad holds beautifully for up to 2 days—just add a fresh squeeze of lime and extra herbs to brighten it up before serving.
- Use full-fat coconut milk. For the richest flavor and best texture.
Equipment: We simmered the chickpeas in the Hestan Culinary CopperBond 3-quart saucepan, tossed the salad in the Provisions mixing bowls, and served it up on the OvenBond quarter-sheet pan.
Save 20% off Hestan Culinary by using code ZIMMY20 + our affiliate links. (Offer not available during promotional periods.) Proud Hestan Culinary Ambassador. All opinions in this post are always my own.
More Recipes Like This
- Cold Soba Noodle Salad with Sesame-Ginger Dressing
- Brown Butter Potato Salad with Leeks & Pickled Shallots
- Charred Corn & Salmon Salad with Lemon–Honey Dressing
📖 Recipe
Curried Coconut Chickpea and Mango Salad (Vegan & Picnic-Ready)
Ingredients
Coconut Chickpeas
- 2 × 19oz cans of chickpeas, drained and rinsed, 540 mL
- 1 cup full-fat canned coconut milk
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 1 small garlic clove finely grated
- ½ teaspoon kosher salt
Salad Mix-ins
- 1 ripe mango peeled and diced
- ½ red bell pepper finely diced
- ½ English cucumber quartered lengthwise and thinly sliced
- 2 scallions thinly sliced
- 1 small red chili thinly sliced (optional)
- ½ cup shredded purple cabbage
- ½ cup julienned carrots
- ½ cup sugar snap peas sliced on the bias
- ¼ cup fresh cilantro chopped
- 2 tablespoon fresh mint chopped
Lime-Ginger Dressing
- 3 tablespoons fresh lime juice about 1½ limes
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon toasted sesame oil
- 1 tablespoon neutral oil avocado or grapeseed
- 1 tablespoon finely grated fresh ginger
- ½ teaspoon kosher salt
- Freshly cracked black pepper to taste
Instructions
Simmer the Coconut Chickpeas
- In a medium saucepan, combine chickpeas, coconut milk, turmeric, curry powder, garlic, and salt. Bring to a gentle simmer over medium heat and cook for 6–8 minutes until thickened and infused with flavour. Let cool completely.
Prep the Salad
- In a large bowl, combine mango, bell pepper, cucumber, scallions, chili (if using), cabbage, carrots, snap peas and herbs.
Make the Dressing
- In a small bowl or jar, whisk together all the dressing ingredients until fully emulsified.
Assemble the Salad
- Add the cooled chickpeas to the salad bowl. Pour over the dressing and toss gently to combine. Adjust salt, pepper, or lime juice to taste.
Chill and Serve
- Cover and refrigerate for at least 1 hour before serving to allow the flavours to develop. Serve cold or slightly chilled.Serve as a main for a light, refreshing meal.Pair it as a side with grilled meats, fish, or sandwiches.Top it with grilled shrimp, chicken, or tofu to boost the protein and turn it into a heartier dish.Scoop it over greens or grain bowls for an easy lunch option.
Lettuce Wrap Option
- This recipe also makes delicious lettuce cups—perfect for entertaining or packing into a picnic basket!You’ll Need: 1–2 heads of Bibb, Boston, or Little Gem lettuce (washed and leaves separated) Optional: toasted cashews, hazelnuts or chopped peanuts, lime wedges for servingTo Assemble: Spoon a generous amount of salad into each lettuce leaf. Garnish with chopped nuts and fresh herbs. Serve tray-style or wrap in parchment for easy transport.
💬Tried this recipe?
- We’d LOVE it if you left a rating and review — your feedback helps others (and us!)
Video
Notes
-
- Taste after chilling. Cold foods need slightly more acid and seasoning than warm ones, so taste and adjust before serving.
-
- Rinse chickpeas well. This helps reduce sodium and gives a cleaner taste.
-
- Make ahead. The salad holds beautifully for up to 2 days—just add a fresh squeeze of lime and extra herbs to brighten it up before serving.
-
- Use full-fat coconut milk. For the richest flavour and best texture.
Leave a Reply