Crunchy Chickpea, Mango, Avocado and Cucumber Salad with Rice

Ingredients

• Chickpeas3/4 cup (150 g)
• Rice3/4 cup (150 g)
• Mango1/2 cup (85 g)
• Avocado1/4 count (60 g)
• Cucumber1/2 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 teaspoon (5 ml)
• Paprika1/2 teaspoon (2 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas and rice.

2. 2

   Step 2

   Preheat the oven or air fryer to 356 °F (180 °C). Optional: Cook the chickpeas in an oiled pan until crunchy.

3. 3

   Step 3

   Place the chickpeas in a baking pan, season with oil, paprika and salt and pepper to taste and bake or air fry for 15-20 minutes until crispy.

4. 4

   Step 4

   Place the diced mango, avocado and cucumber in a bowl and season with lemon juice and salt and pepper to taste.

5. 5

   Step 5

   Serve the rice on a plate or bowl and add the seasoned mango, avocado and cucumber. Top with the crunchy chickpeas.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Crunchy Chickpea, Mango, Avocado and Cucumber Salad with Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.