Warmed Chickpea Cauliflower Mango Salad (gluten free, nut free, soy free, vegan)
Prep time
Cook time
Total time
Though using simple ingredients, there s nothing simple about this one pan meal. It's a quick and easy meatless meal perfect for busy weeknights!
Recipe type: Main
Serves: serves 4-6
  • 2 15-oz cans chickpea (garbanzo), drained
  • 2 teaspoons ground coriander
  • 2 teaspoons mustard seeds
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon sea kelp granules
  • 3 teaspoons kosher salt, or to taste
  • 1 tablespoon raw (turbinado) sugar
  • 2 tablespoons ponzu or rice wine vinegar
  • 5 tablespoons avocado oil, or other high-heat oil
  • 1 large onion, thinly sliced into half circles
  • 1 medium cauliflower, separated into small florets and stems cut into pieces
  • 2 medium mangoes, peeled, cut of the pit, and diced
  • ½ bunch fresh cilantro, finely chopped
  • 5-6 handfuls of fresh arugula
  1. Note: This comes together quickly so it would be best to have all your ingredients on hand before beginning.
  2. I used canned chickpeas that I drained well and then heated in a dry sauce pan for five minutes to allow the water to evaporate, mimicking soak Chickpea texture
  3. Give the onions about 10 minutes stirring occasionally to soften and lightly brown
  4. Sprinkle in a tablespoon of sugar then add the spices and turn down the heat to medium. Add cauliflower then toss to coat then add chickpeas.add a little more oil if needed.
  5. I added 2 teaspoons cinnamon and a splash of ponzu for acidity
  6. Turn off heat Add fresh arugula and toss to wilt. Add mango and chopped cilantro.
  7. Combine all the spices and sugar, set aside.
  8. Set a large sauté pan over medium-high heat then add drained chickpeas to evaporate most of the liquid, about 3 minutes. Remove chickpeas and carefully wipe pan clean then add oil and sliced onions, stirring occasionally until lightly browned and softened, 5-10 minutes. Add kosher salt then seasoning blend evenly across, toss to combine well. Then add cauliflower, and chickpeas, give it a good toss to season with seasoned onions. Add more oil if it appears dry. Add ponzu and toss again. Turn off heat then add all the arugula and gently incorporate into the recipe using tongs until it has wilted. Remove from heat, add in diced mango and toss to combine. Serve hot with a few pinches of chopped cilantro on top.
  9. Notes:
  10. Recipe adaptations: I forgot to soak chick peas overnight as the recipe states, so I used canned. I didn’t toast the spice seeds either (since my lazy side went for ground spices, gasp.). Added cinnamon and ginger to add warm spices to the mix and used mangoes grown locally, rather than Alfonso mango as suggested since they are not available.
  11. On mangoes: be sure to use ripe mangoes (feel soft to the touch), not the pre-cut ones, which tend to be bland and dry for the best-tasting results. However, Ottolenghi strongly suggests the use of alphonso mango for its’ distinct flavor, if you can find them, use those. Didn’t have any green chile so I left that out and used wild arugula instead of spinach since it blocks iron absorption and is a very high oxalate food. All the adaptations worked without a hitch.
  12. Variations if not fond of mango or unavailable: try fresh pineapple, fig, or pomegranate.
  13. Aquafaba: If you are egg-free or vegan, don’t discard the chickpea liquid (also known as aquafaba) — it makes a terrific egg substitute. More on that here —> https://www.vegansociety.com/whats-new/blog/13-amazing-things-you-can-do-aquafaba
  14. Ponzu is a Japanese rice wine vinegar with citrus notes. It has a distinct, slightly sweet, acidic flavor and can be found in most stores, or online. Also use for salad dressings, marinades (beef or pork), in dipping sauces, where ever Worcestershire is called for (veggie or other burgers), and also a last-minute splash to sauteed vegetables for extra flavor. Some brands may have gluten so be sure to buy gluten free. I use Marukan brand.
  15. I add sea kelp granules for iodine since my boys don’t get enough in their diet, it doesn’t add much flavor and can certainly be omitted.
Recipe by From Jessica's Kitchen at http://fromjessicaskitchen.com/warmed-chickpea-cauliflower-mango-salad-gluten-free-nut-free-soy-free-vegan/