These Mango Cilantro chickpeas are packed with plant protein, and make an easy, delicious & healthy dinner that can be prepped in under 30 minutes!
I have been in love with this easy chickpea recipe every since I created it. In fact, it’s been making its way into my vegan meal prep most weeks.
You will be amazed at just how much flavor is packed into this simple chickpea dish! And you’ll be amazed at how easy it is to prep this vegan chickpea recipe – it’s much easier than many I’ve created myself over the years.
That’s part of the reason I love this recipe so much. All I need to do is blend the ingredients in my blender, and then pour into a baking dish with the chickpeas. Bake and done!
But what makes me love these Mango Cilantro Chickpeas the most is the flavor – or I should say, flavors! Because there is a beautiful mingling of flavor components in this healthy chickpea dish.
This is an oil-free vegan recipe, and it begins with cilantro. But I must note that even my cilantro-hating daughter LOVES this dish. The cilantro flavor mellows in the dish, and it melds beautifully with the pungent garlic, acidity of the vinegar, and sweetness of the mango.
Why You’ll Love this Chickpea Recipe
I’ve made dozens and dozens of chickpea recipes over the years. I have some favorites including my No Butter No Chicken, Stewed Chickpeas, Chickpea Satay Casserole, and so – so- many soups!
This recipe makes my favorites list, and it’s easier than all of the favorites I’ve just mentioned. That starts my list of why I think you’ll love this easy chickpea recipe:
- it’s really easy!
- oil-free and also gluten-free
- full of flavor
- high in protein and fiber
- A new way to eat/cook with cilantro (even for those who don’t like it!)
How To Make Mango Cilantro Chickpeas
Drain and rinse 2 cans of chickpeas and preheat your oven. (easy)
Blend all sauce ingredients in your blender. (so easy)
Add chickpeas and sauce to a baking dish, stir through and bake. (uh, easy)
Serve with rice or other grain. (delicious!)
You don’t even have to chop the cilantro – or the garlic – or anything. Score!
Serving Suggestions
My favorite way to enjoy these Mango Cilantro Chickpeas is with rice. I like to cook a combo of brown rice with Jasmine rice, as you can see in this video…
But you can also serve up these chickpeas with noodles and sauteed greens, or paired with baked sweet potatoes. Leftovers can be gently reheated for a lunch bowl, or used in a wrap. If there are leftovers. They are really good!
I have also tried substituting the chickpeas with black beans. That also works well and the color is phenomenal! But I still love the chickpea version the best.
Here is the Mango Cilantro Chickpeas recipe. I’d love to hear in the comments how you enjoyed them!
Mango Cilantro Chickpeas
Ingredients
- 2 14-oz cans chickpeas rinsed and drained
- 1 bunch cilantro leaves and tender top stems about 1 packed cup
- 1/4 cup lime juice or apple cider vinegar
- 1 cup cubed fresh or frozen mango see note
- 1/4 cup raw pumpkin seeds
- 1 tbsp pure maple syrup optional, see note
- 1 medium clove garlic
- 1/2 tsp salt
- 1/2 cup water plus 1-2 tbsp more if desired to thin
Instructions
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Preheat oven to 400 degrees. Add the chickpeas to a baking dish (9” x 9” or similar size). In a blender, add cliantro, lime juice or vinegar, mango, pumpkin seeds, maple syrup (if using), garlic, salt, and water. Cover dish with aluminum foil. Bake at 400 for 20 minutes. Remove foil, stir through, and bake another 5-8 minutes (see note), until sauce has thickened. Once cooked as desired, remove from oven and serve (see serving suggestions). Serves 4-5, depending on accompaniments.
Notes
Maple Syrup Note: Depending on the sweetness of your mango, you may not need the maple syrup. If you know your mango is very sweet, puree the mixture and taste before adding the maple syrup. You can also add a small amount after baking as well, when you get a sense of how the final dish tastes.
Water Note: I start with about 1/2 cup of water, and then use a couple of teaspoons to ‘rinse’ the blender after – I like to collect all the sauce! After baking, if you want to thin the mixture slightly you can add a couple of tablespoons of water, to your taste.
Serving Suggestions: This is absolutely delicious served with jasmine rice. Of course, you can also serve with another grain like millet or quinoa. Pair with a side salad, steamed greens or baked sweet potatoes. Leftovers are wonderful in a wrap or lunch bowl.
