Chickpea, mango and coconut salad

This is a great little Indian starter, chickpeas, mango and coconut all work well together to create a fresh favoured dish

Serves
4

Cooking time
30 mins

Ingredients
2 tsp Groundnut oil
1 tsp Black mustard seeds
1 tsp Chana dall (yellow peas)
1 Dried red chilli
Quarter tsp asafoetida
1 x 400g Tin of organic chickpeas, drained and rinsed
Salt and pepper
2 Tbsp grated fresh coconut
1 Green chilli, finely chopped
Half a mango, peeled and cut into thin strips
2 Plums, stoned and chopped
Grated zest and juice of a lemon
1 Tbsp chopped coriander leaves
1 Tsp chopped mint leaves
Crispy fried onion rings to garnish

Heat the oil in a frying pan and add the mustard seeds and chana dall until the mixture pops and crackles. add the chilli and asafoetida (or onion) and fry for a minute or two.

Add the chickpeas and seasoning and fry for a few minutes before removing from the heat.

In a large bowl, put the coconut, green chilli, mango and plums. add the warm chickpea mixture and mix through. Then add the lemon zest and juice, coriander and mint leaves. Taste and check for seasoning. Add more lemon juice, salt and pepper if required.

For the onion garnish, thinly slice a small onion and shallow fry in a pan until quite dark brown and crispy. Drain on kitchen paper and sprinkle over a pinch or two of sugar. set aside until required.

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