Chickpea Rocket and Rice Salad with Mango Dressing
Preparation 10 mins
Serves 4
Egg-Free, Dairy-Free, Gluten-Free, Nut-Free, Vegan, Wheat-Free

Ingredients
For the dressing
- 4 tbsp vegan mayonnaise
- ½ tsp garlic, minced
- 5 tsp dried mango powder
- A pinch of salt
For the salad
- 240g brown basmati rice, cooked
- 60g red pepper, thinly sliced
- 60g red onion, finely diced
- 4 tbsp fresh mint leaves, finely chopped
- 60g carrot, finely sliced lengthways into 2cm lengths
- 120g fresh mango, peeled and chopped into small pieces
- 1 x 400g can chickpeas, drained and rinsed
- 120g pea shoots
- 120g wild rocket
- salt and pepper, for seasoning
Method
- To make the dressing: In a bowl combine the vegan mayonnaise, minced garlic, dried mango powder and a pinch of salt. Set aside to chill.
- To make the salad: Combine the cooked rice, chickpeas, red pepper, carrot, red onion, mango and mint in a bowl. Season with salt and pepper to taste.
- To serve: Place the pea shoots and rocket in a shallow serving bowl and spoon the rice mixture on top. Pour over dressing to taste.
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Nutrition per serving
324 kcal
Calories
12g
Protein
8.4g
Fat
0.8g
Saturates
44g
Carbs
15g
Sugar
10g
Fibre
0.46g
Salt