How to make Mango and Chickpea Salad - SK Khazana -

A must make during mango season – refreshing, crunchy and totally satiating

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Alphonso mangoes (अल्फोंज़ो मैंगो/ आम), Chickpeas (kabuli chana) (काबुली चना)

Cuisine : Fusion

Course : Salads

Mango and Chickpea Salad - SK Khazana

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


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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MasterChef Sanjeev Kapoor

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 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.