Fresh, flavorful Indian koshimbir inspired salad with crunchy zucchini, sweet mango, crisp peanuts and hearty chickpeas is flavored with curry leaf scented oil. It really works as a side dish or as a meal by itself with pita or chips for dipping. It’s a satisfying vegan summer salad that’s naturally gluten-free and soy-free!
Table of Contents
Koshimbir salad is an Indian salad that mixes seasonal veggies mixed with salt, pepper, and lime juice. The salad is also flavored with a tempering or tadka, which is spice-scented oil that’s added on top, much like chili oil, but with Indian spices.
It’s served as a salad or a side. This loaded koshimbir has chickpeas in it, so you may serve it with pita bread or chips for a full meal. It has a great deal of flavors and textures from zucchini, mango, onion, chopped peanuts, shredded coconut and curry leaves!
When you like this zucchini koshimbir salad, try my beet and carrot koshimbir salad, too!
Why You’ll Love Zucchini Koshimbir Salad
- fresh salad stuffed with crunchy veggies
- flavorful dressing and tempering
- easy to make in under half-hour
- gluten-free and soy-free
More Indian-Inspired Salads
Recipe Card
Print Recipe
Zucchini Koshimbir Salad with Chickpeas and Mango
Fresh, flavorful Indian koshimbir inspired salad with crunchy zucchini, sweet mango, crisp peanuts and hearty chickpeas, is flavored Curry leaf scented tadka. It really works as a side dish or as a meal by itself with pita or chips for dipping. It’s a satisfying vegan summer salad that’s naturally gluten-free and soy-free!
Servings: 4
Calories: 228kcal
Ingredients
For the salad
- 1/2 cup (80 g) chopped onion
- 2 tomatoes chopped up small or similar size because the onion
- 1 cup (124 g) chopped zucchini or cucumber
- 1 medium-sized mango chopped or about 3/4 cup chopped mango
- 1/2 cup (8 g) chopped cilantro
- 15 ounce (425.24 g) can of chickpeas drained, or use other cooked beans or lentils of selection
- 2 tablespoons crushed roasted peanuts
- 2 tablespoons shredded coconut fresh, frozen, or dried
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne optional
For the tempering /tadka
- 2 teaspoons oil
- 1 teaspoon mustard seeds
- 14 curry leaves
Instructions
Make the salad.
-
Chop up all the veggies and add to a big bowl. Chop them in similar sizes. About 1/4- to 1/2-inch. Then add to the bowl together with the drained chickpeas.
-
Crush the peanuts in a mortar and pestle or use a knife to cut them into smaller pieces, after which add to the bowl.
-
Add the coconut, salt, and pepper and toss well, then added the lime juice and blend rather well again.
Make the tempering.
-
Heat the oil in a small skillet over medium-high heat. Check whether the pan is hot enough by adding one or two mustard seeds. If the seeds are sizzling rapidly, then the oil is prepared else let it proceed to get hot. When it’s hot enough, add the mustard seeds. The mustard seeds needs to be sizzling rapidly and beginning to type of pop. Switch off the warmth, then add the curry leaves fastidiously.
-
Once the curry leaves have stopped popping, take the scented oil and pour it everywhere in the salad. Toss again a little bit bit, and serve it as-is or with some pita bread, toasted sourdough, or some tortilla chips.
Notes
Nutfree: omit the peanuts and add sunflower seeds as an alternative
Oilfree: dry toast the mustard seeds over medium heat until they modify color, then add 2 tablespoons broth and the curry leaves and produce to a boil. Then drizzle over the salad
Nutrition
Nutrition Facts
Zucchini Koshimbir Salad with Chickpeas and Mango
Amount Per Serving
Calories 228
Calories from Fat 90
% Day by day Value*
Fat 10g15%
Saturated Fat 3g19%
Sodium 617mg27%
Potassium 580mg17%
Carbohydrates 30g10%
Fiber 8g33%
Sugar 11g12%
Protein 9g18%
Vitamin A 1473IU29%
Vitamin C 106mg128%
Calcium 84mg8%
Iron 2mg11%
* Percent Day by day Values are based on a 2000 calorie weight loss plan.
Ingredients and Substitutions
- veggies – Onion, tomato, and zucchini bring a lot flavor and crunch to this salad!
- fruits – Sweet, succulent mango and wealthy, shredded coconut balance out all the savory flavors.
- cilantro – Boosts the flavour much more.
- chickpeas – For protein and to make this a more filling, dinner salad.
- peanuts – Add some crunch on top.
- dressing – Lime juice, black pepper, salt, and cayenne are easy flavors that work so well in koshimbir salad!
- tempering tarka – mustard seeds and curry leaves cooked quickly in hot oil top this salad to round out the flavour beautifully.
Suggestions
- Chopping the veggies and mango to similar sizes provides you with the most effective ends in this salad. You would like 1/4- to 1/2-inch pieces.
- Definitely ensure that the pan is hot enough before adding the mustard seeds. You may check by putting a few mustard seeds within the oil. Once they are sizzling rapidly, the pan is prepared.
Make Koshimbir Salad
Chop up all the veggies and add to a big bowl. You would like to chop them to similar sizes. So the onion, tomatoes, zucchini or cucumber, and mangoes needs to be about similar size pieces, about 1/4- to 1/2-inch. Then add to the bowl together with the drained chickpeas.
Crush the peanuts in a mortar and pestle or use a knife to cut them into smaller pieces, after which add to the bowl.
Add the coconut, salt, and pepper and toss well, then added the lime juice and blend rather well again.
Make the tempering by heating the oil in a small skillet over medium-high heat. Check whether the pan is hot enough by adding one or two mustard seeds. If the seeds aren’t sizzling rapidly, the oil isn’t hot yet, so let it proceed to get hot. When it’s hot enough, add the mustard seeds to the oil. The mustard seeds needs to be sizzling rapidly and beginning to type of pop.
Switch off the warmth, then add the curry leaves fastidiously. Once the curry leaves have stopped popping, take the scented oil and pour it everywhere in the salad.
Toss again a little bit bit, and serve it as-is or with some pita bread, toasted sourdough , or some tortilla chips.
Ceaselessly Asked Questions
Koshimbir is a Maharashtrian summer salad product of fresh veggies in a pepper-lime dressing topped with Indian-spiced oil.
This koshimbir salad is of course gluten-free and soy-free. To make it Nutfree, omit peanuts and add sunflower seeds
