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Curried Rice Salad with Black Chickpeas, Mango, & Garam Masala

July 12, 2016

Curried Rice Salad with Black Chickpeas, Mango, & Garam Masala

Delight in the rich combination of flavors in this Curried Rice Salad with Black Chickpeas, Mango, & Garam Masala recipe. Chickpeas are not only packed with plenty of nutrition, they're also delicious!

Serves 6


  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon whole cumin seeds
  • 1 large tomato finely chopped
  • 1 1/2 teaspoon ground cumin
  • 1 1/2 teaspoon ground coriander
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red pepper, or to taste
  • 1/4 cup chickpea cooking broth (or vegetable broth)
  • 2 cups cooked black chickpeas, regular chickpeas, or well-drained black beans
  • 4 cups cooked brown basmati rice
  • 1/2 teaspoon Garam Masala spice, or to taste
  • 1/4 cup minced parsley or cilantro
  • 1 mango, peeled and diced
  • Lime juice, to taste
  • Salt, to taste
  • 2 tablespoons slivered almonds or toasted pine nuts (optional)



  1. Heat a large, non-stick pot or wok over medium-high heat. Add the onion and cook, stirring, until it begins to brown. If necessary, add a splash of water or vegetable broth to prevent sticking, but not a lot. When it begins to brown, add the garlic and cumin seeds and stir for a minute. Reduce heat to medium, add the tomato and next 5 ingredients, and cook until the tomato softens and begins to break down.
  2. Add a quarter cup of the chickpea cooking liquid (or vegetable broth), the chickpeas, and the brown rice. Stir well, and if the mixture seems dry, add a little more broth. Cover and cook on low for about 5 minutes.
  3. Stir in the garam masala and remove from heat. Transfer to a large serving bowl and add parsley and mango. Season to taste with fresh lime juice and salt. Sprinkle with almonds or pine nuts.
  4. Serve at room temperature or refrigerate and serve cold. Letting it chill overnight improves flavor.


    Click here to buy Garam Masala and other herbs and spices


    Source: Fatfreevegan


    Photo Credit to: Fatfreevegan

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