Go Back Email Link


5 from 3 votes
Prep Time 10 mins
Cook Time 10 mins
Soaking: 8 hrs
Total Time 8 hrs 20 mins
Course Light Meal, Salad, Starter
Cuisine International
Servings 4


  • ½ cup raw chickpeas
  • 200 g cauliflower 2 cups
  • 1 large l ripe mangoes Alphonso or any mango without fibers
  • 1 medium red onion
  • ½ cup chopped fresh coriander
  • 1 tbsp lemon juice original recipe uses lime
  • 2 tbsp sunflower oil
  • A handful of fresh spinach leaves


  • ½ tsp coriander seeds
  • ½ tsp mustard seeds
  • ¼ tsp cumin seeds
  • ¼ tsp turmeric powder
  • ½ tsp curry powder masala powder
  • ½ tsp powdered sugar
  • 1-1½ tsp salt
  • 1 green/red chilli de seeded and chopped finely


Preparation of the Chickpeas:

  • Soak the chickpeas overnight in warm water. Next day drain out the water, wash them and put them in a pressure cooker or a pan with enough water and ½ tsp salt. If you are using a pressure cooker, close the cooker with the lid and put it over medium flame. Cook the chickpeas for 3 whistles. If you are using a saucepan, add enough water and put the pan over medium flame and cook till the chickpeas are done.
  • Drain out the water and keep the chickpeas on the side till required.

Preparation of the Salad:

  • 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.


  • The original recipe suggested to cut the cauliflower into 1½" florets but I cut them smaller.
  • Keep an eye when blanching the cauliflower, you don't want to over cook it.
  • Don't use an over ripe mango. The mango should be ripe but firm.
  • Adjust the amount of spices and chilli according to your taste.
Keyword mango and curried chickpea salad, mango salad