How to make Mango and Chickpea Salad - SK Khazana -
A must make during mango season – refreshing, crunchy and totally satiating
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Alphonso mangoes (अल्फोंज़ो मैंगो/ आम), Chickpeas (kabuli chana) (काबुली चना)
Cuisine : Fusion
Course : Salads
You can also find more Salads recipes like Tossed Salad With Curry Vinaigrette Salad on the Go Protein Salad Three Bean And Tuna Salad
Mango and Chickpea Salad - SK Khazana Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 7-8 hour
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Mango and Chickpea Salad - SK Khazana Recipe
Alphonso mangoes 2 medium
Chickpeas (kabuli chana) soaked overnight, boiled and drained 3/4 cups
English cucumber 1 medium
Carrot thinly sliced 1 medium
Onions sliced thinly 1 large
Cherry tomatoes halved 15-20
Pitted Black Olives 10-12 + for garnish
Pitted Green Olives 10-12 + for garnish
Romaine lettuce leaves 2-4
Iceberg lettuce leaves 2-4
Rocket leaves 2-4
Lemons 1 1/2
Olive oil 4 tablespoons
Salt to taste
Black salt to taste
Chaat masala 3/4 teaspoon
Red chilli powder 1/2 teaspoon
Crushed black peppercorns to taste
Red radish sliced for garnish
Feta cheese for garnish
Microgreens for garnish
Method
Step 1
Cut the mangoes into 1 inch cubes. Thinly slice cucumber and further halve the slices. Transfer both into a large bowl.
Step 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.
Step 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.
Step 4
Pour the dressing over the salad and toss gently.
Step 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.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
