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Chickpea Mango Zucchini Koshimbir Salad with Curry Leaves
5 from 21 votes

Chickpea Mango Zucchini Koshimbir Salad with Curry Leaves

This Chickpea Mango Zucchini Koshimbir Salad combines fresh vegetables, ripe mango, and chickpeas tossed with a zesty lime dressing and accented by a tempering of mustard seeds and curry leaves. The salad has a crisp and vibrant texture with a balanced mix of sweet, tangy, and savory notes. Roasted peanuts and shredded coconut add crunch and subtle earthiness, making it a refreshing and interesting side or light meal.

Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4
Calories: 228 kcal
Course: Main Course, Salad
Cuisine: Indian

Ingredients

For the salad
  • 1/2 cup onion chopped
  • 2 tomato chopped up small or similar size as the onion
  • 1 cup zucchini or cucumber, chopped
  • 1 Mango chopped or about 3/4 cup chopped mango, medium-sized
  • 1/2 cup cilantro chopped
  • 15 ounce chickpeas drained, or use other cooked beans or lentils of choice, canned
  • 2 tablespoons peanuts crushed, roasted
  • 2 tablespoons coconut fresh, frozen, or dried, shredded
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional
For the Curry leaf Spiced oil tempering /tadka
  • 2 teaspoons neutral cooking oil generic cooking oil
  • 1 teaspoon mustard seeds ,preferably black mustard seeds
  • 14 curry leaves

Instructions

Make the salad.
    Cup of Yum
  1. 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.
  2. Crush the peanuts in a mortar and pestle or use a knife to chop them into smaller pieces, and then add to the bowl.
  3. Add the coconut, salt, and pepper and toss well, then added the lime juice and mix really well again.
Make the tempering.
  1. 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.
  2. 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

  • For a nut-free version, omit peanuts and substitute with sunflower seeds.
  • To prepare oil-free tempering, dry-toast mustard seeds until colored, add 2 tablespoons broth and curry leaves, bring to a boil, then drizzle over the salad.
  • This salad is naturally gluten-free and soy-free, suitable for varied dietary needs.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 228

% 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.