Chickpea Mango Curry Salad

Mar 13, 2016

blogger-image--601054226-partialSometimes I have recipe ideas and I think “meh” it might not turn out that great and so I don’t make them. Thank goodness I went against my instinct and made this salad because it was delicious! I want to eat this on salad greens, in lettuce wraps, in regular wraps, on bread—anything I can put this in or on, I want it!

I really thought it was going to be mediocre, but boy was I wrong. It’s delicious and very hearty and filling. It’s pretty much going to be my vegetarian option for chicken salad from now.

You can use vegan mayo and coconut yogurt in order to make it vegan—just as delicious! Plus you can make this on a Sunday and it keeps all week- great for taking to work for lunch. I could go on and on about this salad but just trust me and make it…like right now.

½ cup Greek plain yogurt
2 Tbs mayo
1 Tbs Italian parsley, minced
3 Tbs scallions, thinly chopped

1 large mango, peeled and small diced

1- 1lb, 13 oz can of chickpeas, drained and washed
⅓ cup golden raisins
⅓ cup cashews, roughly chopped
1½ tsp curry powder
1 tsp white wine vinegar
½ Tbs honey
2 Tbs mango jam
1/2 tsp salt

1 large bowl
1 small bowl
Wooden spoon
Small whisk or fork
Cutting board
Chopping knife
Measuring cups/spoons




In large bowl, add rinsed chickpeas, diced mango pieces, cashews, golden raisins, minced parsley, and scallions. Mix well.

In small bowl, add Greek yogurt, mayo, vinegar, mango jam, curry powder, honey, and salt. Whisk well. Pour this sauce (I like mine creamy so this makes a lot—use less if you want a drier salad) over the chickpea mixture. Mix well and serve right away or refrigerate.

This will keep in the fridge for a week. I had mine on top of salad greens (no extra dressing needed) or you can wrap it in lettuce wraps or whole wheat wraps for a handheld meal. It’s great just eating out of Tupperware in front of the fridge (but who does that?!).

Enjoy! Xo

















Jamieson is a lover of all things edible. This led her to culinary school after graduating college. She’s done pretty much every job in a kitchen and owned a seasonal restaurant, Mamasa, in Costa Rica. When she is home in the U.S., Jamieson works as a personal chef and nanny, hence The Nanny Recipes. She is currently writing a cookbook that features her simple, easy, and delicious recipes to help parents feed the entire family.

Visit Jamieson Van Loan’s website

Jamieson_van_Loan_headshot-1abTry Jamie’s other recipes:
Corn and Kale Quiche
Lemon Brownies
Butternut Squash Spinach Lasagna
Lemon Poppyseed Yogurt Bread
Meat Pies!
Tomato and Herb Baked Eggs
The Best Key Lime Pie Ever
Jalapeño Pineapple Sangria
Roasted Chickpea & Hearts of Palm Salad
Rosemary Maple Pork Chops
Hello Dolly!
Balsamic Strawberry Shortcake
Broccoli Slaw
Peach Strawberry Crumble Bars
Oatmeal Pancakes with Bananas Foster Compote
Avocado Toast with Asparagus Slaw & Spicy Lemon Dressing
Grilled Meat Makeover
Mexican Street SaladPumpkin Pie Oatmeal
Persimmon & Pomegranate Bread
Chunky Clam Chowder
Chorizo, Mushroom & Potato Tacos
Chocolate Peanut Butter Banana Cream Pie
Lemon Rosemary Pound Cake
Fennel & Coconut Mussels







Flintridge Books

Lyd and Mo Photography

Louis Jane Studios

Homage Pasadena