Tropical Chickpea Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant no-lettuce salad built on chickpeas with tropical mango and pineapple, balanced by pico de gallo, cilantro, and a kick of cayenne. It comes together in five minutes and feels fresh and light.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- one 14.5-ounce can chickpeas (garbanzo beans, drained and rinsed (I used no-salt-added))
- 3/4 cup mango (diced in small pieces (I used frozen))
- 3/4 cup pineapple (diced in small pieces (I used frozen))
- 1/2 cup pico de gallo (found in the produce section, or to taste)
- 1/2 cup pineapple salsa (or to taste)
- 1/4 cup fresh cilantro leaves (finely minced)
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- pinch cayenne pepper (optional and to taste)
- tortilla chips or crackers (optional for serving)
At a glance
PER SERVING · TIME 5M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 624mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 276mg
- Calcium
- 61mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 624MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.