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Healthy Eats: Mango, Chickpea and Kale Salad

By Trish Coffman

When you’re training in the heat, the last thing you want is to refuel with a hot meal. Keep your cool with a no-cook, main dish salad of sweet mango, tender chickpeas, super-powered kale and bright mint.

You will need:

  • about 5 oz kale
  • juice of two limes
  • kosher salt
  • about 1/2 head green cabbage
  • 2 mangoes cut into chunks
  • 1 15-oz can chickpeas, rinsed & drained
  • 1 avocado, cubed
  • 1 to 2 tbsp extra virgin olive oil or canola oil
  • 1/4 C mint, chopped
  • freshly ground black pepper
  • Sriracha (Asian hot sauce) or red pepper flakes


Finely shred kale in a food processor or chop with a knife. Put kale in a large bowl with the lime juice and 1/2 tsp kosher salt. Massage kale with your fingers (it can be tough when eaten raw, so this action allows the citrus juices and salt to tenderize it). Shred cabbage and add it to the kale, along with the mango, chickpeas and avocado. Next, add the oil, mint, and some freshly ground black pepper. Toss with tongs to combine. Add more salt to taste if needed. Add a few tiny drops of Sriracha, then taste: You want all flavors to come through clearly, with a touch of heat that juxtaposes with the sweet mango and bright mint. Serve with more Sriracha on the side.

Want extra protein? Toss in some cooked and shredded chicken or cooked shrimp.

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