Chickpea, Mango & Arugula Salad

Recipe by Katie Mae Makes 2 servings | Ready in 7 minutes | Stores 5 days in fridge


    • ½ large red onion, sliced
    • 1½ cups cooked chickpeas (15oz can, drained and rinsed)
    • ½ teaspoon spicy chili powder (more or less to taste)
    • ½ teaspoon ground cinnamon
    • 1 large lime or small orange, juiced
    • 1 red mango or 2 manila mangos, peeled and diced
  • 2 cups arugula, chopped


  1. Add the onion and chickpeas to a large sauté pan over medium-high heat. Cover and dry-sauté for a few minutes, until the onions start to caramelize.
  2. Stir in the chili powder, cinnamon, citrus zest and juice.
  3. Turn of the heat and stir in the mango and arugula. Serve warm or chilled.
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