Kale and Mango Slaw with Chickpeas

Kale and Mango Slaw with Chickpeas is a hot favorite dish in my home currently. It screams SPRING, in looks as well as flavor. I lightly sauté my favorite kale slaw mix (from Trader Joe’s), with chickpeas, juicy mango, and top it with crunchy slivered almonds. All the flavors come together really well in the end. My family enjoys it as a side with Jamaican Jerk Chicken, Mediterranean Lamb Chops and Black Pepper Shrimp, and, leftovers make for a delicious power-packed lunch.

Customize it

I use cooked chickpeas in this recipe. You can use canned, or pre-cooked chickpeas. I typically, pressure cook about a cup of chickpeas for 30 minutes in my Instant Pot,  and use them in different recipes throughout the week. Chickpeas add a nice earthy and creamy flavor, and, boost the protein and fiber content of any dish. That being said, you can choose to use other kinds of beans instead, like black beans, kidney beans, or, skip them entirely to make a simple kale and mango slaw. The same goes for soycutash too. I personally, love the contrast of flavors that soycutash brings to this slaw, with the sweet corn, crunchy edamame and juicy peppers. But, you can use frozen corn or peas instead, or, skip it entirely. On another note, I have used mango in this recipe since I love the combination of kale and mango. You can easily switch that with a pear or a juicy granny smith apple too.

One-Skillet Wonder

The easy of putting together Kale and Mango slaw with Chickpeas is a big bonus for me. Everything happens in one skillet, so no extra dishes to wash! I sauté cooked chickpeas in cumin and paprika, add soycutash and saute it till it thaws. Then add the Kale slaw mix, salt and vinegar, and sauté it for 30 seconds, and turn off the heat. Add chopped mango, garnish with roasted slivered almonds, and just like that, this nutrition packed slaw is ready!

Here’s how to make Kale and Mango Slaw with Chickpeas:

Sauté cooked chickpeas with spices

Add soycutash and sauté (optional)

Add kale slaw mix, salt and vinegar

Sauté for 30 seconds, turn off heat

Add mango and almonds and toss well

Ta-daa! 

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Kale and Mango Slaw with Chickpeas

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

 

Kale mango slaw with chickpeas is a healthy, but tasty slaw.  Juicy mangoes add sweetness and chickpeas make it filling and add protein and carbs.  Top with crunchy slivered almonds. 

Course: Salad, Side Dish

Cuisine: American

Keyword: Gluten-Free, Vegan

Servings: 4 people

Calories: 169 kcal

Author: Spice Cravings

Ingredients

• 1 tablespoons extra virgin olive oil
• 3/4 cup cooked chickpeas : canned chickpeas or dry chickpeas pressure cooked (can skip to make simple slaw)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1/2 cup frozen soycutash or corn or peas : optional
• 10 oz bag of Kale slaw mix : mine has kale, brussel sprouts, red and green cabbage, broccoli slaw
• 1/2-3/4 teaspoon salt : adjust to taste
• 1 cup mango peeled and cubed
• 1 tablespoon apple cider vinegar
• 2-3 tablespoons dry toasted slivered almonds

US Customary - Metric

Instructions

1. Chickpeas: For pressure cooking chickpeas, soak them overnight, rinse and drain them.  Add 1 cup water to 1/2 cup chickpeas, 1/2 teaspoon salt and pressure cook in the Instant Pot on Bean/Chili mode for 30 mins.  NPR and drain the chickpeas.  Reserve 3/4 cup for this slaw and refrigerate the remaining for later use.  I use the leftover chickpeas in salads, soups and curries.  If using canned chickpeas, rinse and drain the chickpeas.

2. Bring it together: Heat a wide skillet on medium high heat.  Add olive oil and seasonings, and add chickpeas.  Saute the chickpeas for about 30 seconds.  If adding frozen soycutash, add it now and saute 30 seconds to a minute, till it thaws.  Add kale slaw mix, add salt and vinegar, and saute for 30 seconds. Turn off the heat.  Add chopped mango and slivered almonds and mix well.

3. Serve warm or cold: Serve this slaw warm or cold as a side-dish, or enjoy it as an entree.

Recipe Notes

If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.

 

Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition Facts

Kale and Mango Slaw with Chickpeas

Amount Per Serving

Calories 169 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Sodium 405mg 17%

Potassium 559mg 16%

Total Carbohydrates 22g 7%

Dietary Fiber 3g 12%

Sugars 6g

Protein 6g 12%

Vitamin A 156.5%

Vitamin C 122.6%

Calcium 13.9%

Iron 12.2%

* Percent Daily Values are based on a 2000 calorie diet.

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