Mango & Chickpea Quinoa Salad

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Mango & Chickpea Quinoa Salad

Course: Salad
Keyword: dairy-free, gluten-free, vegan, vegetarian
Calorie: 200-300, Under 300
Protein: 10-20g
Fiber: 5-10g
Servings: 4
Calories: 255kcal


  • 1/3 cup Quinoa (uncooked)
  • 2/3 cup Water
  • 1/4 cup Cilantro (chopped)
  • 1/2 cup Chickpeas (cooked)
  • 6 ozs Tofu (extra firm, patted dry, cubed)
  • 1/2 tsp Sea Salt
  • 1 Lime (juiced)
  • 1 Avocado (sliced)
  • 1 Mango (sliced)


  • Combine quinoa and water together in a saucepan. Place over high heat and bring to a boil. Once boiling, reduce heat to a simmer and cover with a lid. Let simmer for 13 to 15 minutes or until water is absorbed. Remove lid and fluff with a fork.
  • Once cooled, combine the quinoa with the remaining ingredients in a large bowl. Adjust salt as needed. Divide between bowls and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to four days.
  • Serving Size

    Each serving equals approximately 1 1/2 cups of salad.
  • More Flavor

    Add chilli powder or red pepper flakes.
  • Additional Toppings

    Add in cucumber, corn, red onion and/or green bell pepper.


Serving: 4g | Calories: 255kcal | Carbohydrates: 33g | Protein: 10g | Fat: 11g | Cholesterol: 0mg | Sodium: 305mg | Fiber: 8g | Sugar: 13g | Vitamin A: 1063IU | Vitamin C: 39mg | Calcium: 158mg | Iron: 3mg

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