Mango Salad with Toasted Pine Nuts & Spiced Chickpeas

Juicy mango, crunchy toasted pine nuts, and warmly spiced chickpeas come together in a bright, satisfying salad that eats like a full meal.

Ingredients

• 2 ripe mangoes, diced (about 2 1/2 cups)
• 1 (400g / 14 oz) can chickpeas, drained and rinsed
• 3 tbsp pine nuts
• 4 big handfuls leafy greens (rocket/arugula, baby spinach, or mixed salad greens)
• 1/2 small red onion, very thinly sliced (optional but great)
• 2 tbsp olive oil, divided
• 1 tbsp lemon or lime juice
• 1 tsp honey or sugar
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika (or regular paprika)
• 1/4 tsp chili flakes (optional)
• Salt and black pepper

Method

• 1

  Step 1: Toast the pine nuts

  Heat a dry skillet over medium heat. Add pine nuts and toast, stirring often, until golden and fragrant, 2–4 minutes. Tip them out immediately (they burn fast).

• 2

  Step 2: Crisp and season the chickpeas

  In the same skillet, heat 1 tbsp olive oil over medium-high. Add chickpeas, a pinch of salt and pepper, cumin, paprika, and chili flakes (if using). Cook, tossing, until the chickpeas are lightly crisped and the spices smell toasty, 6–8 minutes. (You’re looking for browned spots and a drier surface.)

• 3

  Step 3: Make the dressing

  In a small bowl, whisk remaining 1 tbsp olive oil with lemon/lime juice, honey/sugar, 1/4 tsp salt, and a good grind of black pepper. Taste: it should be bright-sweet and punchy.

• 4

  Step 4: Assemble the salad

  In a large bowl, toss greens with half the dressing. Add mango and red onion (if using). Spoon warm chickpeas over the top and scatter with toasted pine nuts.

• 5

  Step 5: Finish and serve

  Drizzle with remaining dressing right before serving. Eat immediately while the chickpeas are warm and the pine nuts are crunchy.

Tips

• **Protein options (choose what you have):** This is great with chickpeas, but you can swap in any cooked protein you already have (e.g., chicken, prawns/shrimp, salmon, tofu) and keep the same mango + pine nut base.
• **Make-ahead:** Toast pine nuts and mix dressing up to 3 days ahead. Cook chickpeas right before serving for best texture.
• **Serving ideas:** Add it to wraps, serve alongside grilled meat/fish, or pile onto toast for a quick lunch.
• **Extra crunch:** If you have cucumber or capsicum/bell pepper, dice and toss in (optional).

Nutrition (per serving, estimate)