Bursting with flavour and good-for-you ingredients, this spicy mango salad will soon become a favourite.

  • 15 mins
  • 4
  • Easy


  • 1 x 432g can Mango Slices with Juice
  • 400g can chickpeas, drained and rinsed
  • 1/2tsp cumin seeds
  • 1/2tsp ground turmeric
  • 80g whole almonds
  • 250g pack pre-cooked red & white quinoa
  • 1 small red onion, finely sliced
  • 2tbsp olive oil
  • 2tbsp cider vinegar or white wine vinegar
  • Salt and freshly ground black pepper
  • 100g young spinach leaves


1. Drain the can of mango and chop the slices into chunks. Set aside.

2. Tip the chickpeas into a large frying pan and dry-fry for 2 minutes. Add the cumin seeds, turmeric and almonds and continue to dry-fry for another 2-3 minutes to toast the chickpeas and almonds slightly. Remove from the heat.

3. Prepare the quinoa according to pack instructions. (This is best if heated in a saucepan with a little water for 1-2 minutes). Drain and combine with the chickpea mixture. Cool completely.

4. Meanwhile, put the onion into a bowl with the olive oil and vinegar. Season with salt and pepper.

5. Arrange handfuls of spinach onto 4 serving plates. Stir the mango pieces and onion mixture through the chickpeas and quinoa, then share between the plates. Serve at once.

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