How to Make Vegan Chickpea, Mango and Coconut Salad

by Kathy Gori

This easy , healthy, salad can be made in no time!

Supplies

  • 1 16 oz can of chickpeas
  • 2 Teaspoons coconut oil
  • ½ Teaspoons salt
  • 1 Teaspoon mustard seeds
  • 1 Teaspoon urad dal (optional)
  • 1 dried red pepper
  • 1 Teaspoon chopped curry leaves (fresh or frozen)
  • 2 Tablespoons grated fresh or dried unsweetened coconut
  • 1 serrano chili, minced
  • ½ green mango
  • 1 handful of red grapes
  • 1 lemon
  • 1 Tablespoon chopped fresh cilantro
  • 1 Pinch hing (optional)
  • ¼ Cups roast unsalted peanuts
  • Instructions

    Step 1

    Open the canned chickpeas, rinse them in cool water, and drain them. You may need to rinse them gently several times. cut half the mango into thin julienne slices. Set the rest aside

    Step 2

    Heat the coconut oil in a saute pan or kadhai. When the oil is hot add in the mustard seeds and urad dal.

    Step 3

    When they start to sizzle and pop, toss in the dried red chili.and curry leaves.

    Step 4

    Stir everything around for a minute or so, then add in your drained chickpeas...

    Step 5

    Add in the 1/2 tsp of salt, and a pinch of hing.

    Step 6

    Saute everything together for about 3 minutes then take the pan off the heat. Add in the coconut...

    Step 7

    ...Mango julienne...

    Step 8

    Chopped red grapes...

    Step 9

    And finally the zest of one lemon

    Step 10

    and juice of 1 lemon...

    Step 11

    ...and finally the peanuts. Stir everything together well. Set it aside

    Step 12

    Then peel and thinly slice your mango. Arrange the peeled slices fan like on a plate. Add the chickpea coconut salad mixture to the top of that.

    Step 13

    Sprinkle with a bit of chopped fresh cilantro and serve it up.