Raw Mango Chickpea Salad with Coconut Curry Masala
Raw Mango Chickpea Salad with Coconut Curry Masala
Rated 5.0 stars by 1 users
Category
Side dish
Cuisine
Indian
Author:
Prana Kitchens
Servings
2
Prep Time
10 minutes
Cook Time
15 minutes
Bursting with summer freshness and bold flavor, our Raw Mango Chickpea Salad brings together crisp seasonal veggies — juicy cucumber, colorful bell peppers, and fragrant cilantro — for a dish that’s as vibrant as it is nourishing. The tangy raw mango adds a refreshing twist, while Prana Kitchens’ Coconut Curry Masala ties it all together with warm spices that perfectly balance the bright, zesty ingredients. Light yet satisfying, it’s the ideal salad to keep you cool and energized on hot summer days.
Ingredients
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1.5 cups cooked chickpeas
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1 tbsp Prana Kitchens Coconut Curry Masala
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1 cup finely chopped raw mango
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1 small cucumber
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1 small bell pepper (any color)
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Salt to taste
Seasoning:
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1 tbsp oil of your choice (coconut or sesame oil is a good option)
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½ tsp mustard seeds
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2 tbsp chopped cilantro
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1 tsp juice of lime juice
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1 tbsp fresh or shredded coconut (optional)
Directions
Finely chop cucumbers, raw mangoes and bell peppers.
Add in cooked chickpeas, salt, and Prana Kitchens Coconut Curry Masala and mix well.
If seasoning, heat oil in a pan.
When the oil is hot, add mustard seeds and let it splutter. Remove from heat and add curry leaves.
Add seasoning to salad, top it with freshly shredded coconut, lime, cilantro and mix well.
Enjoy your snack!