Sunshine Salad
This zesty chickpea and mango salad comes together in minutes with a creamy lime and tahini dressing, crunchy veg, and a little chilli kick. Perfect for a light lunch or side.
During the late Spring and Summer months I crave salad over everything else, like so many of us do when it’s hot outside and the last thing you want to be doing is cooking! I came up with this salad around the vibrant sunshine colours of the mango, chickpeas, sweetcorn and chilli. The end result is fresh, vibrant and packed with texture.
It’s ideal as a side for a BBQ or as a main you can prep and take with you to work for your lunch!
What you need to make sunshine salad
- lime
- sea salt
- tahini
- garlic
- olive oil
- chickpeas
- sweetcorn
- cucumber
- mango
- celery
- iceberg lettuce
- coriander
- chilli
Substitution and Ingredient Notes
Lime: Can be swapped out for lemon
Tahini: Make sure to get hulled tahini (the lighter runnier kind) for that smooth and creamy texture.
Chickpeas: You can make this salad with other beans such as butter beans, cannelini beans, or even some baked tofu!
Iceberg lettuce: You can swap this out for romaine or other crispy lettuce.
Red chilli: If you aren’t a fan of spice, leave this one out!
How to make Sunshine Salad
Prepare your dressing and add the lime zest and juice, tahini, garlic, olive oil and a pinch of salt to a bowl, whisk to combine. Set to one side. It should emulsify to create a delicious creamy textured dressing.
You can add a little hot water to the dressing if you want it a little thinner!
If you love this dressing, double up so you have extra for drizzling when you serve, or store in an airtight container in the fridge for use during the week! I often do this when making dressings for a salad I’m preparing, so I don’t have to buy store-bought as often.
Next, add the chopped salad ingredients to a large bowl and combine. Try to chop everything to a similar size to make a tasty texture to the salad.
Now you can drizzle over the prepared dressing and mix in thoroughly. Serve and enjoy!
Sunshine Salad
Ingredients
Dressing
- 1 lime (zest and juice )
- ½ tsp sea salt
- 25 g tahini (hulled)
- 1 garlic clove
- 25 ml extra virgin olive oil
Salad
- 400 g tinned chickpeas (drained and rinsed )
- 100 g tinned sweetcorn
- 1 cucumber (halved and sliced)
- 1 ripe mango (peeled and cubed)
- 2 celery stalks (sliced)
- ½ small iceberg lettuce (shredded )
- 2 tbsp fresh coriander (roughly chopped)
- ½ red chilli (finely chopped )
Instructions
- Prepare your dressing and add the lime zest and juice, tahini, garlic, olive oil and a pinch of salt to a bowl, whisk to combine. Add a little dash of hot water if it needed to make it thinner. Set to one side.
- Add the remaining chopped salad ingredients, chickpeas and sweetocrn to a large bowl and combine.
- Drizzle over the prepared dressing and mix in thoroughly. Serve and enjoy!
Notes
- Try roasting the chickpeas first, and then sprinkle on top of the salad for more texture and crunch: Just add 1 tsp of paprika, garlic granules and salt and pepper to the chickpeas, coat in a drizzle of olive oil and roast (200°C) for about 30 minutes.
Nutrition
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One comment
Anne
Excellent combination of flavours! Love the dressing. Perfect crunch and flavour.