Chickpeas and Raw Mango Salad

7th out of the 50 Shades of Summer

This gorgeous salad was my lunch for today. I had some boiled chickpeas and mum made raw mango salad to carry to office today so, I decided to carry some of that as well.

We had two separate ingredients and didn’t know how to combine it into something we wanted to have for lunch. We thought we’d just go with it and add it all into a salad. This gorgeous salad is a result of an experiment that turned out to be even better than we expected.

The salad is a beautiful blend of different flavors that compliment each other oh so well!

Chickpeas and Raw Mango Salad

Summary

  • Cuisine: indian
  • Passive Time: 4 hours
  • Yield: 2 helping
  • Course or type: salad
  • Preparation Time: 10 minutes
  • Difficulty: beginner
  • Cooking Time: 20 minutes

Ingredients

100 grams chickpeas
1 totapuri raw mango
4 english cucumbers
2 small carrots
to taste chillipowder
to taste Chat masala
to taste salt

Steps

  1. Soak the chickpeas over night and they should have doubled in size.
  2. Pressure cook the chickpeas with a pinch of salt. Set aside to cool
  3. Chop the raw mango and cucumber into small pieces and grate the carrots
  4. Once the chickpeas are cool, drain it and mix all the ingredients into a large bowl and serve.

P.s all the pictures in this post have been clicked with my iphone. Please excuse the quality of it.

Do let me know if you try it out 🙂 You can either leave a comment here or you could write to me on myfoodchakra[at]gmail.com. Don’t forget to follow the blog if you haven’t 🙂

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