Quinoa Chickpea Salad with Mango, Corn & Pecans. Easy and healthy!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 2
  • Category: Salad
  • Cuisine: World

Ingredients

  • 1.5 cup cooked quinoa
  • 1 cup chickpeas (boiled)
  • 1 cup mango cubes
  • ½ cup sweet corn
  • ½ red pepper (cubed)
  • ½ orange pepper (cubed)
  • 10-12 pecans (roasted)

Dressing

  • ¾ tablespoon olive oil
  • 1.5 tablespoon lemon juice
  • 1.5 teaspoon sriracha
  • salt (to taste)
  • pepper (to taste)
  • ¼ teaspoon garlic salt

Method

  1. Cook quinoa according to instructions on the package. Set aside.
  2. Boil the chickpeas or use 1 cup canned chickpeas.
  3. Roast the pecans in a pan until fragrant, around 5-6 minutes. You can also roast them in the oven.
  4. In a large bowl mix together quinoa, chickpeas, mango cubes, sweet corn, red pepper, orange pepper. Set aside.
  5. In a mason jar, add all the ingredients listed under "dressing". Close the jar and shake it till everything is well combined.
  6. Pour the dressing over the salad. Mix till combined.
  7. Top with roasted pecans, cover and chill the salad bowl for at least 20 minutes before serving!
  8. Enjoy.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.