Listen up…this recipe will leave you feeling refreshed and satisfied after a long summers day. Perfect for the heat and will satisfy your tastebuds with all the right flavors.
Bright, zesty cilantro lime glazed chickpeas topped with a sweet mango salsa. Serve over brown rice or spice it up by serving them as tacos.
This recipe is extremely easy and quick while not sacrificing any flavor.
Chickpeas are tossed in a quick cilantro lime sauce.
Then topped with a mango salsa consisting of mango, red onion, cilantro, lime, and salt.
This recipe is…
- Quick
- Easy
- Simply
- Gluten-free
- Vegan
- Healthy
- Oh so delicious! (seriously…addicting)
Bright, zesty cilantro lime glazed chickpeas topped with a sweet mango salsa. Serve over brown rice or spice it up by serving them as tacos.
- 1-15 oz. can chickpeas, rinsed and drained
- 1/4 cup tamari (gluten-free soy sauce)
- 3 tbsp maple syrup (or honey)
- 1 tsp sesame oil
- 1 tsp ground cumin
- 1 tsp minced garlic
- Juice from ½ lime
- Drizzle of sriracha
- Cornstarch slurry (½ tsp corn starch + 1 tsp water)
- 1 mango, diced
- ¼ cup diced red onion
- ¼ cup chopped cilantro
- Juice from ½ lime
- ½ tsp salt (or to taste)
- ¼ tsp pepper
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In a small saucepan, combine all chickpea ingredients (except chickpeas). Bring to a low boil, then simmer for 4-5 min. until thickened. Add in chickpeas, turn down heat, and cook for an additional 2-3 min. until chickpeas are heated through.
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While chickpeas are cooking, prepare the salsa. Combine all salsa ingredients in a bowl. Season with salt and pepper as desired.
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Serve chickpeas over brown rice and top with mango salsa. Garnish with a lime wedge and flaky sea salt.
Hi! I just saw your video on SPU’s Facebook page. I’m a blogger and former SPU student as well! I’m also mostly vegan so I was so excited to check out your blog! 🙂 Can’t wait to poke around and make some recipes! – Amanda
Awh I love that!! Thank you so much!! Love SPU 🙂 let me know how those recipes turn out!! Much love.
I will be substituting a peach for the mango since a family member is allergic to mangoes.
I made this last night and sub. peaches for the mango. I would cut down on the tamari by half the next time since it was too salty.