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–+ servings
Meal prep container with rice salad, hard boiled eggs and cherry tomatoes.

Mango Chickpea Rice Salad

A fresh and flavour-packed chopped rice salad made with chickpeas, mango, feta, parsley, and a lemon garlic dressing. Perfect for easy meal prep lunches all dang week.
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Course: lunch, meal prep, Salad
Cuisine: American
Keyword: gluten free, meal prep salad
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Author: April

Ingredients

  • 3 cups cooked basmati rice
  • 1 can chickpeas, drained 540ml
  • ¾ cup feta cheese crumbled
  • ⅓ cup dried currants
  • ½ cup flat leaf parsley chopped

Dressing

  • ¼ cup olive oil
  • 1 lemon juiced
  • 2 teaspoon red wine vinegar
  • 1 garlic clove grated
  • Kosher salt and fresh pepper to taste

Instructions

  • Add all ingredients in a large bowl. Whisk dressing ingredients together.
  • Toss salad ingredients together with dressing. Place in meal prep containers.
  • Good for 3-4 days in the fridge.

Notes

Yield: makes about 8 cups of salad
Good for 3-4 days in the fridge.
Tips:
  • Bookmark this salad for when you have leftover rice - it's a great way to use up extra basmati rice
  • Save yourself the fretting over under-ripe/too ripe mangoes - use frozen mango chunks instead! You can use it in this popular recipe for Mango Salsa with Frozen Mango too🥭
Nutrition Information is approximate and for 2 cups of salad:
Nutrition Facts
Mango Chickpea Rice Salad
Amount per Serving
Calories
513
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
12
g
Cholesterol
 
25
mg
8
%
Sodium
 
707
mg
31
%
Potassium
 
429
mg
12
%
Carbohydrates
 
65
g
22
%
Fiber
 
8
g
33
%
Sugar
 
8
g
9
%
Protein
 
15
g
30
%
Vitamin A
 
785
IU
16
%
Vitamin C
 
25
mg
30
%
Calcium
 
227
mg
23
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
513
Nutrition Facts