Chickpea, Mango and Watercress Salad

• Course Appetizer, Salad
• Cuisine American

Prep time

Cook time

Servings

Ingredients

• 1 tbsp Extra Virgin Olive Oil
• 1 tsp mustard seeds
• 2 tsp split black gram (urad dal)
• 5 to 6 minced curry leaves
• 1 fresh green chili pepper minced
• 1/2 tsp Red Chili Flakes
• One 15 ½ oz (439g) can chickpeas, drained and rinsed well
• 1 tsp Salt
• 3 tbsp shredded coconut, fresh or frozen
• 1 green mango (½ lb/ 200g) peeled and cut into thin strips
• Watercress or any other greens
• 1 Apple cored and cut into thin strips
• Grated zest and juice of 1 lemon

Instructions

1. Heat the oil in a small skillet over medium heat. Add the mustard seeds and black gram and sauté for 30 seconds until the mixture splutters, and then add the curry leaves, green chilies, and red chili flakes, and sauté for another minute.
2. Add the cooked chickpeas and salt and sauté for another minute or 2, and then remove from the heat. Let it cool for 5 to 10 minutes. Add the coconut, mango, Asian pear if using, lemon zest and juice. Toss to mix all the salad ingredients together and check the seasoning.