Taste the freshness! Fresh mango, avocado and lime salsa couples with crispy spiced chickpeas in these tropical quinoa bowls. I never want to eat anything else for lunch again!I couldn’t stop eating these tropical quinoa bowls on the weekend. I meant to wait until next week to share them with you, but this recipe was too good to keep to myself for another week. And if you are in Australia, mangoes are so cheap at the moment, so these bowls are in your reach! Don’t panic though, if you live in less tropical climes, you can use frozen mango cubes instead. Bring a little tropical flavour to your weeknight eats!This recipe starts with a base of quinoa cooked in low-sodium veggie broth. This gives us a wholesome, protein and healthy carb filled base for our bowl. Then we add the two knock-out components – a bright mango, avocado and lime salsa; and crispy, herby, spiced chickpeas. The mango salsa brings all the summer flavours to the table. Sweet cubes of mango, creamy avocado, crispy capsicum and red onion, and a lime and coriander dressing that unites all of the components in tropical heaven. I could eat this salsa all by itself! And I bet it would make a great appetizer served with some tortilla chips (<–this idea must happen stat!).Let’s talk about these chickpeas. I love crispy chickpeas. Love, love, love them! Thanks to The Kitchn I found the best way for making these perfectly crispy on the outside without any sogginess factor (eww…the sogginess factor). It’s a simple equation too. Dry chickpeas + olive oil + sheet pan + 200C (400F) x 25 minutes = crispy chickpeas! Once they’re baked up all crispy like you just roll them in your choice of herbs and spices. Healthy, protein-filled, crispy little flavour pebbles! Don’t be put off by the long ingredients list for the chickpeas. There’s nothing too outlandish – these are store cupboard staples so crispy chickpeas are within your reach!I couldn’t wait to dig into these bowls as soon as I had finished taking some photos. The herbed chickpeas with their definite savoury bent pair perfectly with the sweet salsa. Every mouthful is a flavour combination made in heaven, which looks like a far off tropical island from where I’m sitting.
Mango Salsa and Crispy Chickpea Tropical Quinoa Bowls
Vegan | Gluten Free | Serves 3-4
For the quinoa
- 3/4 cup dry quinoa
- 1 1/2 cups low sodium vegetable stock
For the chickpeas
- 1 1/2 cups chickpeas
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander seeds
- 1/2 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
For the mango avocado salsa
- 1 large ripe mango
- 1 medium avocado
- 1/2 red onion
- 1/2 red capsicum
- Juice of 1 lime
- 1/3 cup chopped coriander
- Salt and pepper
- Lettuce leaves
- Preheat your oven to 200C (400F)
- Rinse quinoa well and drain. Place in a large saucepan with the vegetable stock and bring to the boil over medium-high heat. Once the quinoa is boiling, cover the saucepan with its lid and lower the heat to a simmer. Cook quinoa for 15 minutes. Then turn off the heat and allow to steam for 5 minutes. Remove lid and fluff quinoa with a fork.
- While the quinoa is cooking, make the crispy chickpeas. Dry chickpeas very well between two layers of paper towels. Place on a clean, unlined baking tray. Sprinkle with olive oil, salt and pepper. Roll chickpeas around to coat with oil and salt and pepper.
- Bake chickpeas in the oven for 30 minutes. Shake the pan every 10 minutes so that everything bakes evenly. Remove from oven and allow to sit at room temperature until serving.
- While the quinoa and chickpeas are cooking, make the mango salsa. Peel mango and dice into evenly sized cubes, about the size of a throwing dice. Halve and cube avocado into similarly sized chunks. Dice onion and capsicum into small pieces and add to a bowl with the mango and avocado. Add lime juice, chopped coriander and salt and pepper to taste. Stir gently but thoroughly to mix.
- To serve. Place some lettuce leaves in your bowls. Add a scoop of quinoa, a generous serving of salsa, and a sprinkling of crispy chickpeas.