Crunchy Chickpea, Mango, Avocado, Cucumber and Onion Salad

Ingredients

• Chickpeas1 cup (200 g)
• Mango1/2 cup (85 g)
• Onion1/4 count (38 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.

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 sliced onion and diced mango, avocado and cucumber in a bowl. Season with lemon juice and salt and pepper to taste.

5. 5

   Step 5

   Top with the crunchy chickpeas.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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