July 10, 2023

Mango Curry Chickpea Salad

Mango Curry Chickpea Salad is a cool and creamy summer meal. Serve it up on a bed of greens or on your favorite sandwich bread for a refreshing meal on a hot day!

Chickpea salad is a staple recipe that I love to play with. I have another Curried Chickpea Salad on the blog, but with this new version I decided play around with the mix-ins a little. Thinking about what pairs well with yellow curry, I decided juicy, ripe mango was a definite yes. Chewy golden raisins are also a natural fit. To make this salad extra refreshing for summer, I also added diced cucumbers, which also add satisfying crunchy texture. And always on team texture, I also threw in chopped peanuts for extra crunch insurance. 

The flavors in the dressing in this Mango Curry Chickpea Salad develop with time, so this salad is a great meal-prep option for a week of lunches. It can also be served the same day, but don’t feel bad if there’s leftovers. 

Mango Curry Chickpea Salad is equally at home on a bed of greens for a light summer meal, or piled up on your favorite sandwich-vehicle-delivery-system. In this case, I love a good croissant. But I’m still going to add on some greens! I love some good, tender ones here, like butter lettuce or micro greens. Play around and have fun!

Ingredients assembled for Mango Curry Chickpea Salad
Assemble your ingredients.

Salad dressing ingredients in a bowl, and then mixed together
In a medium bowl, combine the dressing ingredients.

Stages of mixing the salad ingredients together
In a larger bowl, combine all the salad ingredients, and then toss to coat in the prepared dressing.

A halved croissant on a round wooden cutting board piled with Mango Curry Chickpea Salad and micro greens
My favorite way to enjoy Mango Curry Chickpea Salad is piled up on a croissant and topped with micro greens!

Side-view of Mango Curry Chickpea Salad on a croissant
So delicious and refreshing!

Mango Curry Chickpea Salad

Mango Curry Chickpea Salad is a cool and creamy summer meal. Serve it up on a bed of greens or on your favorite sandwich bread for a refreshing meal on a hot day!


Kira Freed - The Joyful Plateful











1 15-oz. can chickpeas, drained and rinsed

1/2 ripe mango, peeled and diced

1 Persian cucumber, diced

3 green onions, white and green parts, thinly sliced

1/3 cup golden raisins

1/4 cup crushed peanuts

For the dressing:

1/4 cup plain, unsweetened Greek yogurt

2 Tbsp. fresh lemon juice (about half a lemon)

1 Tbsp. dijon mustard

1 Tbsp. honey

1 tsp. yellow curry powder

1/2 tsp. kosher salt

1/4 tsp. ground black pepper


  1. In a large bowl, combine the salad ingredients: chickpeas, diced mango, diced cucumber, sliced green onions, golden raisins, and peanuts. Set aside. 
  2. In a medium bowl, combine dressing ingredients: yogurt, lemon juice, dijon mustard, honey, and spices. Whisk about 60 seconds, until well combined and the curry powder begins to dissolve. 
  3. Pour the dressing over the salad ingredients in the large bowl. Stir until everything is combined and evenly coated with the dressing. 
  4. Serve immediately, or refrigerate (covered) for up to several days. This salad can be served up multiple ways! Scoop it up with crackers, pile it on top of greens for a hearty salad, or put it between your favorite sandwich bread (I love it on croissants!). 
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November 4, 2023
Jana Schroeder
Kira made this dish for a bridal shower I hosted. She decorated it with skewers of cucumelons. It not only looked delightful, but tasted wonderfully refreshing! So much flavor!