Mango Chickpea Zucchini Koshimbir Salad 

with Curry Leaves

Fresh, flavorful Indian koshimbir inspired salad with crunchy zucchini, sweet mango, crisp peanuts and hearty chickpeas is flavored with curry leaf scented oil. 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!

Large Radish

Key Ingredients

– onion – tomatoes  – zucchini or cucumber – mango  – chickpeas  – roasted peanuts – shredded coconut fresh – ime juice

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1

Chop various vegetables into uniform sizes and place them in a large bowl along with drained chickpeas. Crush peanuts using a mortar and pestle or chop with a knife, then add them to the bowl. 

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Make the Salad

2

Combine with coconut, salt, and pepper, and mix. Finally, add lime juice and thoroughly mix everything together.

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3

Prepare the tempering by heating oil in a skillet. Test the oil's heat by adding mustard seeds - they should sizzle rapidly. When hot, add mustard seeds until they pop, then turn off the heat and add curry leaves. 

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Make the tempering.

4

Once the popping stops, pour the scented oil over the salad. Toss and serve as-is or with pita bread, sourdough, or tortilla chips.

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