Mango, Chickpea and Quinoa Salad

by Sue Ashworth




15 minutes


5 minutes

Bursting with flavour and good-for-you ingredients, this spicy mango salad will soon become a favourite.

Cooks Tips: 

This recipe is ideal for packed lunches – simply pack into separate lunch boxes and keep refrigerated for up to 4 days.

For a change, use microwaveable brown rice instead of quinoa.

This recipe uses a pack of pre-cooked quinoa to make things simple and cut down on cooking time – though you could cook it from scratch.



Where can i buy Mango Slices with Juice ?

Mango Slices with juice are available in selected Tesco, Morrisons, Co-operative and Waitrose stores

Calories Sugars Fat Saturated Fat Salt
270g 385 12g 20g 2.1g 0.3g
RI% 19% 13% 29% 11% 5%


1 x 432g can Princes Mango Slices with Juice

400g can chickpeas, drained and rinsed

1/2tsp cumin seeds

1/2tsp ground turmeric

80g whole almonds

250g pack pre-cooked red & white quinoa

1 small red onion, finely sliced

2tbsp olive oil

2tbsp cider vinegar or white wine vinegar

Salt and freshly ground black pepper

100g young spinach leaves


  1. Drain the can of mango and chop the slices into chunks. Set aside.
  2. Tip the chickpeas into a large frying pan and dry-fry for 2 minutes. Add the cumin seeds, turmeric and almonds and continue to dry-fry for another 2-3 minutes to toast the chickpeas and almonds slightly. Remove from the heat.
  3. Prepare the quinoa according to pack instructions. (This is best if heated in a saucepan with a little water for 1-2 minutes). Drain and combine with the chickpea mixture. Cool completely.
  4. Meanwhile, put the onion into a bowl with the olive oil and vinegar. Season with salt and pepper.
  5. Arrange handfuls of spinach onto 4 serving plates. Stir the mango pieces and onion mixture through the chickpeas and quinoa, then share between the plates. Serve at once.

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So good. So simple.