Chickpea and mango salad
A fragrant and fresh salad, fantastic for a memorable summer party, family meal or Eid celebration.
Ingredients
- 2 tbsp olive oil
- 8 curry leaves (ideally fresh but use dried if you can’t get fresh)
- thumb-sized piece fresh root ginger, peeled and grated
- 1 tsp mustards seeds
- 1–2 green chillies, finely chopped
- ½ tsp cumin seeds
- ½ tsp asafoetida (optional)
- 400g tin chickpeas, drained and rinsed
- 400g tin black chickpeas (kala chana), drained and rinsed
- 75g/2¾oz grated coconut or 2 tbsp desiccated coconut
- 250g/9oz fresh or tinned mango, finely diced
- 1 lime, juice only
- salt
Method
To make the chickpea and mango salad, heat the oil in a saucepan over a medium heat. When the oil is hot but not smoking, add the curry leaves and ginger, followed by the mustard seeds, green chillies, cumin seeds and asafoetida (if using). Stir well to combine.
When the mustard seeds start popping, add the chickpeas and season with salt to taste. Allow the chickpeas to warm through for a few minutes before taking the pan off the heat. Cool slightly before adding the coconut, mango and lime juice.
This salad can be served warm or at room temperature so keep warm if preferred.
