Chickpea Mango Salad

  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)

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