Create a free account to organize your favorite recipes with AI-powered tools.
A vibrant, hearty salad of creamy chickpeas, sweet mango, charred corn, and crisp veggies, finished with a zesty cumin-lime seasoning and optional smoky chili oil. Bright, fresh, and gently spiced, it’s a perfect one-bowl summer lunch.
Prep the vegetables: drain and rinse the chickpeas; chop the bell pepper, tomato, red onion, mango, green chili, and cilantro. Shuck the corn if using fresh.
Char the corn over a medium-high gas flame, turning frequently until many kernels are blackened; cool slightly, then cut the kernels from the cob. If using frozen corn, toast in a skillet over medium-high heat until golden in spots (4–6 minutes); cool.
Make the dry dressing mix: in a small bowl combine ground cumin, salt, cayenne, and black pepper. Set aside. Do not add lime juice yet.
Make the spiced oil: warm a small skillet over medium-low heat and add the oil. When hot, reduce heat to low, add red pepper flakes, stir, then turn off the heat and let the flakes toast in the residual heat.
Assemble the salad: in a large bowl combine chickpeas, charred/toasted corn, bell pepper, tomato, red onion, mango, green chili, and cilantro.
Dress the salad: sprinkle the dry dressing mix over the bowl, add the lime juice and the spiced oil, and toss thoroughly to coat.
Rest (optional): serve right away or let sit up to 1 hour for flavors to meld.
Serve with pita chips, Indian papri/crackers, or toasted pita bread. Oil-free option: omit the spiced oil and add red pepper flakes directly to the salad.
This is a recipe preview shared on Recipio. Click "View Original Recipe" above for the complete instructions.
Save recipes from anywhere online, get AI-powered ingredient extraction, create smart shopping lists, and join a community of passionate home cooks.
