Mango and Chickpea Salad - SK Khazana

A must make during mango season – refreshing, crunchy and totally satiating This is a Sanjeev Kapoor exclusive recipe.

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Mango and Chickpea Salad - SK Khazana

Main Ingredients Alphonso mangoes, Chickpeas (kabuli chana)
Cuisine Fusion
Course Salads
Prep Time 7-8 hour
Cook time 0-5 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Mango and Chickpea Salad - SK Khazana

  • 2 medium Alphonso mangoes
  • 3/4 cups Chickpeas (kabuli chana) soaked overnight, boiled and drained
  • 1 medium English cucumber
  • 1 medium Carrot thinly sliced
  • 1 large Onions sliced thinly
  • 15-20 Cherry tomatoes halved
  • Pitted Black Olives 10-12 + for garnish
  • Pitted Green Olives 10-12 + for garnish
  • 2-4 Romaine lettuce leaves
  • 2-4 Iceberg lettuce leaves
  • 2-4 Rocket leaves
  • 1 1/2 Lemons
  • 4 tablespoons Olive oil
  • to taste Salt
  • to taste Black salt
  • 3/4 teaspoon Chaat masala
  • 1/2 teaspoon Red chilli powder
  • to taste Crushed black peppercorns
  • for garnish Red radish sliced
  • for garnish Feta cheese
  • for garnish Microgreens


  1. Cut the mangoes into 1 inch cubes. Thinly slice cucumber and further halve the slices. Transfer both into a large bowl.
  2. Add carrot, onion, cherry tomatoes, black olives, green olives and chickpeas. Gently tear romaine lettuce leaves, iceberg lettuce leaves and rocket leaves and add. Add the chopped mangoes and set aside.
  3. To make the dressing, squeeze the juice of the lemons into a small bottle. Add olive oil, salt, black salt, chaat masala, Tata Sampann Red Chilli Powder and crushed black peppercorns. Screw the lid on and shake vigorously till well combined.
  4. Pour the dressing over the salad and toss gently.
  5. Transfer the salad into a serving bowl, garnish with a few red radish slices, black olives, a little crumbled feta cheese and micro greens and serve immediately.