I absolutely adore pineapple, mango, and chickpeas and the salad was right up my alley. So much texture and flavor in every bite and it’s ready in 5 minutes.
It’s naturally vegan, gluten-free, almost fat-free, and I happily went to town on it. It has a tropical vibe from the pineapple and mango, and pineapple salsa enhances that. Pico de gallo and cilantro add depth of flavor and a savory element that balances the sweet fruit.
I used frozen pineapple and mango, but fresh would be wonderful. I got my pico de gallo and pineapple salsa from Trader Joe’s. Because ingredients vary, add salt, pepper, and the exact amounts of pico de gallo and salsa to taste. You can make the salad hotter with some cayenne if you’re inclined. Because the pineapple salsa I used is pretty mild and I’m a heat-seeker, I added a generous pinch of cayenne but it’s optional. Bell peppers (any color), black beans, corn, red onions, or avocado would work nicely if you have them on hand. The flavors marry over time and it tastes even better the second day. It’s a great salad for when the weather warms up to bring to picnics or barbecues because there’s no mayo. It’s great as-is and also tastes awesome on top of tortilla chips.
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