Kale and Mango Slaw with Chickpeas is a hot favorite dish in my home currently. It screams SPRING, in looks as well as flavor. I lightly sauté my favorite kale slaw mix (from Trader Joe’s), with chickpeas, juicy mango, and top it with crunchy slivered almonds. All the flavors come together really well in the end. My family enjoys it as a side with Jamaican Jerk Chicken, Mediterranean Lamb Chops and Black Pepper Shrimp, and, leftovers make for a delicious power-packed lunch.
Customize it: I use cooked chickpeas in this recipe. You can use canned, or pre-cooked chickpeas. I typically, pressure cook about a cup of chickpeas for 30 minutes in my Instant Pot, and use them in different recipes throughout the week. Chickpeas add a nice earthy and creamy flavor, and, boost the protein and fiber content of any dish. That being said, you can choose to use other kinds of beans instead, like black beans, kidney beans, or, skip them entirely to make a simple kale and mango slaw. The same goes for soycutash too. I personally, love the contrast of flavors that soycutash brings to this slaw, with the sweet corn, crunchy edamame and juicy peppers. But, you can use frozen corn or peas instead, or, skip it entirely. On another note, I have used mango in this recipe since I love the combination of kale and mango. You can easily switch that with a pear or a juicy granny smith apple too.
One-Skillet Wonder: The easy of putting this slaw together is a big bonus for me. Everything happens in one skillet, so no extra dishes to wash! I sauté cooked chickpeas in cumin and paprika, add soycutash and saute it till it thaws. Then add the Kale slaw mix, salt and vinegar, and sauté it for 30 seconds, and turn off the heat. Add chopped mango, garnish with roasted slivered almonds, and just like that, this nutrition packed slaw is ready!