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
One-Skillet Wonder: The easy of putting this slaw together 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 & 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! |
Kale and Mango Slaw with Chickpeas
Print RecipeIngredients
- 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/corn/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
or 
, pressure cooked (can skip to make simple slaw)
Instructions
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 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.
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.
Serve warm or cold Serve this slaw warm or cold as a side-dish, or enjoy it as an entree.
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