Chickpea Mango Zucchini Koshimbir Salad with Curry Leaves
View original ↗
Vegan Richa · by Vegan Richa★ 5.0 (8)

Chickpea Mango Zucchini Koshimbir Salad with Curry Leaves

NUTRITION · PER SERVING25M COOK
CAL 19%·PRO 29%
CARBS 59G63% OF CAL
14G FIBER0G ADDED0G INTRINSIC20G OTHER26G TOTAL SUGAR
FAT 12G28% OF CAL
2G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fresh Indian-inspired salad with crunchy zucchini, sweet mango, chickpeas, and peanuts tossed in a spiced curry-leaf oil. Bright, satisfying, and vegan-friendly.

mainindiansaladbeansdairy freegluten freeveganvegetarian
View the full recipe on Vegan Richa →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 3
  • 1/2 cup chopped onion
  • 2 tomatoes (chopped up small or similar size as the onion)
  • 1 cup chopped zucchini ( or cucumber)
  • 1 medium-sized mango (chopped or about 3/4 cup chopped mango)
  • 1/2 cup chopped cilantro
  • 15 ounce can of chickpeas (drained, or use other cooked beans or lentils of choice)
  • 2 tablespoons crushed roasted peanuts
  • 2 tablespoons shredded coconut (fresh, frozen, or dried)
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne (optional)
  • 2 teaspoons oil
  • 1 teaspoon mustard seeds (,preferably black mustard seeds )
  • 14 curry leaves
PREP
20M
SODIUM
701MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.