The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Coronation-style Chickpea & Rice Salad with Mango
Coronation salad, our way. We simmer chickpeas in a curried coconut yoghurt sauce, then sweeten with chunks of juicy mango and zingy pickled onion. Rocket and tenderstem broccoli bring a flash of green.
Prep in 10
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 6 radish
- 160g brown rice (brown rice (100%))
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 4 tbsp apple cider vinegar
- 460g chickpeas (Chickpeas, water, salt)
- 2 onion
- 160g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 180g Tenderstem broccoli
- 2 mango
- 80g rocket
Nutritional Information
Calories: 507
Protein: 16g
Carbs: 51g
Fat: 16g
Coronation-style Chickpea & Rice Salad with Mango
Coronation salad, our way. We simmer chickpeas in a curried coconut yoghurt sauce, then sweeten with chunks of juicy mango and zingy pickled onion. Rocket and tenderstem broccoli bring a flash of green.
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Cooking Instructions
- Trim and halve the broccoli. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins. In the final 4 mins of cooking, add the broccoli to the pan. Drain, then return to the pan and set aside.
- Finely slice the onions. Thinly slice the radishes. Dice the mangoes into large cubes.
- Make the quick pickled onions; place half the onions in a small bowl with three-quarters of the vinegar and a pinch of sea salt. Mix and leave to pickle.
- Heat a large frying pan with 1 tbsp oil on medium heat. Add the remaining onions and cook for 7 mins, until softened. Drain and rinse the chickpeas then add to the pan along with the curry powder. Cook for 3 mins, then stir in the yoghurt, remaining vinegar and a splash of water. Season with sea salt and black pepper and simmer for 5 mins.
- Stir the radishes through the cooked rice and broccoli, and season with sea salt.
- Serve the rocket topped with rice, chickpeas, mango and pickled onions.
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