Chickpea Mango Zucchini Koshimbir Salad with Curry Leaves
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
228 kcal
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Course
Main Course, Salad
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Cuisine
Indian
Chickpea Mango Zucchini Koshimbir Salad with Curry Leaves
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Fresh, flavorful Indian koshimbir inspired salad with crunchy zucchini, sweet mango, crisp peanuts and hearty chickpeas, is flavored Curry leaf scented spiced oil - tadka. It works as a side dish or as a meal on its own with pita or chips for dipping. It’s a satisfying vegan summer salad that’s naturally gluten-free and soy-free!
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Ingredients
For the salad
- 1/2 cup chopped onion
- 2 tomatoes chopped up small or similar size as the onion
- 1 cup chopped zucchini or cucumber
- 1 medium-sized mango chopped or about 3/4 cup chopped mango
- 1/2 cup chopped cilantro
- 15 ounce can of chickpeas drained, or use other cooked beans or lentils of choice
- 2 tablespoons crushed roasted peanuts
- 2 tablespoons shredded coconut fresh, frozen, or dried
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne optional
For the Curry leaf Spiced oil tempering /tadka
- 2 teaspoons oil
- 1 teaspoon mustard seeds ,preferably black mustard seeds
- 14 curry leaves
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Instructions
Make the salad.
- Chop up all of the veggies and add to a large bowl. Chop them in similar sizes. About 1/4- to 1/2-inch. Then add to the bowl along with the drained chickpeas.
- Crush the peanuts in a mortar and pestle or use a knife to chop them into smaller pieces, and then add to the bowl.
- Add the coconut, salt, and pepper and toss well, then added the lime juice and mix really well again.
Make the tempering.
- Heat the oil in a small skillet over medium-high heat. Check whether the pan is hot enough by adding one or two mustard seeds. If the seeds are sizzling rapidly, then the oil is ready else let it continue to get hot. When it is hot enough, add the mustard seeds. The mustard seeds should be sizzling rapidly and starting to kind of pop. Switch off the heat, then add the curry leaves carefully.
- Once the curry leaves have stopped popping, take the scented oil and pour it all over the salad. Toss again a little bit, and serve it as-is or with some pita bread, toasted sourdough, or some tortilla chips.
Notes
- This dish is naturally gluten-free and soy-free.
- Nutfree: omit the peanuts and add sunflower seeds instead
- Oilfree: dry toast the mustard seeds over medium heat until they change color, then add 2 tablespoons broth and the curry leaves and bring to a boil. Then drizzle over the salad
Nutrition Information
Show Details
Calories
228kcal
(11%)
Carbohydrates
30g
(10%)
Protein
9g
(18%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Sodium
617mg
(26%)
Potassium
580mg
(17%)
Fiber
8g
(32%)
Sugar
11g
(22%)
Vitamin A
1473IU
(29%)
Vitamin C
106mg
(118%)
Calcium
84mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Sodium | 617mg | 26% |
| Potassium | 580mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 1473IU | 29% |
| Vitamin C | 106mg | 118% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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