Chickpea, Mango and Curried Cauliflower Salad Recipe


Muscles don’t always need meat to sustain a healthy diet. Whether you’re smashing world records, weight lifting or winning bodybuilding competitions, this chickpea, mango and curried cauliflower salad recipe is truly winning in our eyes.

Ready in under an hour, our delicious vegetarian and vegan-friendly summer salad is the perfect side dish or appetiser recipe – or makes a nutritious lunch or healthy protein recipe.

Why not complement your salad with a clean treat, such as our low-calorie chocolate almond smoothie? It contains an impressive 34g of protein – perfect to aid muscle recovery after a strenuous workout.

Did You Know?

Chickpeas – one of the star ingredients in this delicious recipe – aren’t super low in calories like most veggies, but they're rich in a number of good-for-you nutrients. A 200g serving of boiled chickpeas has around 270 calories, 122g of carbs, 12g of fat, 38g of protein and 13g of fibre.

That same 200g serving also meets 70% of the daily value for folate and 26% of the DV for iron. What’s more, it’s also an excellent source of several other minerals, including manganese, magnesium, zinc and copper, as well as a few other B-vitamins, such as thiamine and vitamin B-6.


👉 1 tsp curry powder

👉 1 tsp sugar

👉 1 tsp ground mustard

👉 1 tsp ground coriander

👉 1/2 tsp ground turmeric

👉 1/2 tsp ground cumin

👉 3 tbsp olive oil (more as needed)

👉 1 medium yellow onion, thinly sliced

👉 200g canned chickpeas, drained, rinsed and warmed through slightly

👉 1 head of cauliflower, cut into 2.5cm florets, blanch for 2 minutes in boiling water and then pat dry

👉 2 large mangoes, peeled, pitted and chopped into 1cm pieces

👉 1 jalapeno, stemmed, seeded and diced small

👉 1/4 cucumber chopped

👉 50g chopped coriander

👉 2 tbsp lemon juice

👉 450g baby spinach

👉 20g baby rocket leaves

👉 salt and black pepper


👉 In a small bowl, blend the curry powder, sugar, ground mustard, coriander, turmeric, cumin, 1/2 teaspoon kosher salt and 1/4 teaspoon of black pepper. Put to one side.

👉 In a large non-stick pan, add the olive oil.

👉 Mix in the onion and cook for about 6 minutes over high heat

👉 Add the spice mix and turn the heat down to medium-low. Cook for a further 6 minutes

👉 Transfer to a large bowl, and add the chickpeas to the same bowl

👉 Leave the pan over medium heat

👉 In the same pan that cooked the onion, mix in the cauliflower. If you like, add more olive oil. Cook for roughly 5 minutes (or until the cauliflower is covered in the remaining spice mixture), and is cooked through

👉 Shift the cauliflower to the bowl containing the onion and chickpeas

👉 Let sit at room temperature for around 20 minutes.

👉 Stir the mango, jalapeno, cilantro, lemon juice, spinach and arugula into the bowl. Mix to make sure the ingredients are evenly spread out. Taste, and season to your liking

👉 Serve immediately.


In need of nutritious, delicious recipe inspo? Be sure to check out the nutrition hub on our site where you’ll find a healthy, high-protein selection of breakfast recipes, healthy protein recipes, dinner and lunch dish ideas – perfect for anyone watching their weight or tying to bulk up. We even have as section dedicated to cheats and treats, including high-protein almond bites, low sugar blueberry muffins and more.


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