Chickpea Mango Salad

• 2 cans chickpeas
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal
• 1 dried red chili
• 1 teaspoon chopped curry leaves
• 2 tablespoons grated either fresh or dried unsweetened coconut
• 1 finely chopped serrano chili
• 1 lemon, zest and juice
• 1/2 fresh mango
• 1 tablespoon chopped fresh cilantro

1. Rinse and drain the canned chickpeas, set them aside in a bowl
2. In a large skillet heat 2 tsp of vegetable oilrn When the oil is hot toss in: 1 tsp of mustard seed,1 tsp of urad dal,
3. When the mustard seeds start to pop and the dal turns color add in:1 dried red chili pepper, 1 tsp of chopped curry leaves.Stir it all together and cook it for about a minute or so.
4. Add in the chickpeas and saute them for a couple of minutes.rn Now take the pan off the heat and add in: 2 Tbs of fresh grated coconut, 1 finely chopped green chili Stir everything around again and add in the zest and juice of 1 lemon
5. Add in: 1/2 of a mango cut into strips.Mix all these ingredients together and sprinkle 1 Tbs of chopped fresh cilantro over the salad, and boom, you're done!

chickpeas, mustard seeds, urad dal, red chili, curry, either, serrano chili, lemon, mango, fresh cilantro

Taken from food52.com/recipes/35695-chickpea-mango-salad (may not work)