Mango Chickpea Salad

No manches, está delicioso. Me comí dos platos. De mis favoritas hasta ahora.

This was excellent. I cooked the chickpeas and tofu on convection. Chickpeas took about 20-25 min and tofu 15 min. I didn't add maple syrup to the dressing as it was sweet enough as is. Could easily replace tofu with chicken and season it the same way.

I love this recipe! I usually make enough to last 2 days for a family of 4. I store the ingredients in different containers, like the salad, the chickpeas, and the rice for a fresher taste.

I loved this salad, I would be comfy making it without the tofu tho. The chickpeas may also need extra time to be fully crispy.

Chickpeas were a little overcooked, might do 20 mins only. I’d also recommend freezing tofu before grating so that it’s firmer. Amazing fresh taste though.