Fruity Chickpea Salad

Charmaine Lu -

  • 2 tbsp olive oil
  • 8 fresh or dried curry leaves
  • Thumb-sized piece of ginger, grated
  • 1 tsp mustard seeds
  • 1 chopped green chilli
  • ½ tsp cumin seeds
  • ½ tsp ground asafoetida
  • 2 x 400g tins of chickpeas, drained
  • 2 tbsp desiccated coconut
  • 250g diced fresh mango
  • 1 lime, juice only
  • Heat the oil in a saucepan and toss in the ginger, curry leaves, mustard seeds, chillies, cumin and asafoetida. Stir to combine, then once sizzling add the chickpeas and some salt. Heat through, then remove the pan from the heat.
  • Add the coconut, mango and lime juice to the chickpeas, then stir well and serve with chopped coriander.
1 hr
4 serving