Cook rice following the packet directions. Drain well. Spread onto a tray, cover with paper towel and refrigerate until cold.
Cut the cheeks from the mangos. Using a large spoon, remove the mango fruit from the cheek, chop the fruit. Place onto a plate, refrigerate until ready to assemble the salad.
Rub both sides of the salmon with oil. Sprinkle with seasoning. Preheat barbecue plate or large non-stick frying pan on medium-high. Cook the salmon for 2-3 minutes each side for medium or until cooked to your liking. Remove to a tray, cover to keep warm.
Spoon rice into a large bowl. Add the tomatoes, carrots, chickpeas, dates, almonds, parsley and mango. Whisk all the dressing ingredients together, spoon over the salad. Serve with salmon and lemon wedges.
TipTo serve as a delicious salad, flake the salmon and stir through the rice.