Peel and cut the mango into cubes.
Slice the red onion thinly.
Cut the cauliflower into florets.
Heat water in a pan. When it is boiling, add the cauliflower florets and blanch for 1 minute.
Pour the cauliflower with the water into a sieve or colander. Spread out the cauliflower on kitchen towel to dry them.
Roast coriander, mustard and cumin seeds in a wide pan till the mustard seeds begin to pop and you get an aroma of the spices.
Crush the spices in a herb mill or in a mortar with a pestle.
Add sugar, turmeric powder, curry powder to the spice mixture and mix it well.
Heat 1 tbsp oil in the wide pan. Stir fry the onions till they are slightly soft.
Add the chickpeas, spice mixture and ¼ tsp salt. Mix it well.
Take the mixture out into a bowl and let it cool a bit.
Heat the remaining oil in the same pan and add the cauliflower florets. Stir fry the cauliflower for 2-3 minutes. Add ¼ tsp salt and mix well. Add this mixture to the chickpea mixture.
Wash and pat dry the spinach. If you're using normal spinach leaves then cut then into bite size pieces.
Add mango pieces, spinach, chopped chilli and chopped fresh coriander to the chickpea cauliflower mixture.
Drizzle the lemon or lime juice over it. Mix well and serve.
This salad can be served warm or cold.