This Mango Chickpea Salad is refreshing, crunchy and perfect for summer. It’s dressed with a zingy Indian salad dressing making it flavour-packed and vibrant.
Salads are a fantastic way to incorporate seasonal fruit into your meals and this mango chickpea salad does just that.
I’ve switched up my Indian chickpea salad and added juicy mango pieces that give bursts of sweetness and exotic flavour. IMO sweet mango goes really well in savoury dishes like this mango, avocado, black bean salad . The crunch of the veggies and ripe mango provide a sharp contrast that works really well!
I finish the salad with my spicy and minty Indian salad dressing and a sprinkle of chaat masala to make it pop.
You can serve this as a light lunch or as a side dish. It would be a fancy addition to a BBQ or dinner party.
If you’re looking for more summer salads, try my strawberry goats cheese salad , grilled nectarine, corn and bean salad and Mediterranean orzo pasta salad .
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Chickpeas – use tinned chickpeas or cook your own from scratch. I make Instant Pot Chickpeas using my electric pressure cooker.
Mango – I love using Indian mangoes when in season but any type of ripe mango works
Vegetables – red pepper, tomato, cucumber, red onion, sweetcorn.
Indian salad dressing which is made with mint and green chillies. Alternatively use tamarind sauce which will make the salad even more sweeter.
Chaat masala – add for a salty, tangy hit!
Storage
Mango chickpea salad is best enjoyed the day it is prepared. It can be stored in the fridge for a day but after this it will loose crunchiness.
To make it a few hours ahead, you can add the dressing just prior to serving.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Mango Chickpea Salad
Equipment
- 1 Sharp knife
Ingredients
- 2 cups chickpeas drained
- 2 mango cubed
- ½ cup cucumber chopped
- 1 large tomato diced
- 1 medium red onion diced
- 1 small red bell pepper chopped
- ¼ cup sweetcorn
- ¼ cup coriander and mint leaves torn
- ½ teaspoon chaat masala optional but highly recommended
- ⅛ cup Indian salad dressing
Instructions
- In a large salad bowl, add the chickpeas, chopped mango, tomatoes, cucumber, red onion, red pepper and sweetcorn.
- Pour over the salad dressing and sprinkle the chaat masala. Toss well.
- Taste and adjust seasoning as required.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Mango Chickpea Salad
Equipment
- 1 Sharp knife
Ingredients
- 2 cups chickpeas drained
- 2 mango cubed
- ½ cup cucumber chopped
- 1 large tomato diced
- 1 medium red onion diced
- 1 small red bell pepper chopped
- ¼ cup sweetcorn
- ¼ cup coriander and mint leaves torn
- ½ teaspoon chaat masala optional but highly recommended
- ⅛ cup Indian salad dressing
Instructions
- In a large salad bowl, add the chickpeas, chopped mango, tomatoes, cucumber, red onion, red pepper and sweetcorn.
- Pour over the salad dressing and sprinkle the chaat masala. Toss well.
- Taste and adjust seasoning as required.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This restaurant style Saag Aloo, or potato spinach curry, is made to an authentic recipe and is commonly found on British Indian Restaurant menus as a classic vegetable side dish.
It was such a treat when my parents said we would be getting to eat an Indian takeaway! I always had the same order – cauliflower bhaji, sometimes aloo gobi, chana masala and saag aloo!
Everyone makes saag aloo their own way but since I was little, I have always been partial to the restaurant-style, and in particular, saag aloo made by our local Indian takeaway.
This version of saag aloo tastes just like the one found in takeaways and restaurants.
Ingredients Notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Spinach – Saag means spinach, use fresh spinach or baby spinach. I do not recommend using frozen here.
Potato – I prefer to use basic all rounder potatoes rather than waxy as waxy are firmer and not the correct texture for saag aloo.
Aromatics – Onion, garlic cloves, ginger and green chilies – all ground to a paste to form the base for the curry.
Crushed tinned tomatoes and fresh tomato – crushed tinned tomatoes are cooked with the onion paste and the fresh tomato is cut and added near to the end of the cooking process.
Panch Poran, bay leaf, cinnamon stick and green cardamom – Panch poran adds restaurant style flavours – it is a pre-prepared spice mix made with five different whole spices. The whole spices add extra depth of flavour.
Blend of spices – red chili powder, turmeric powder, ground cumin & ground coriander powder, garam masala and dried fenugreek leaves
Lemon juice and sugar
Serving Suggestions
For the authentic Indian restaurant experience, serve alongside other vegetarian dishes such as bhindi bhaji or brinjal bhaji .
Saag aloo pairs well with tarka dal and Indian cumin rice or pilau rice .
Flatbreads such as garlic coriander naan , chapati or paratha are great to scoop the curry with.
Add sundries like poppadoms and Indian onion salad .
Storage
Store saag aloo in an airtight container and keep refrigerated for up to 3 days. Reheat in the microwave or on the stove top.
I do not recommend freezing this recipe as the potatoes will loose texture upon defrosting.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Restaurant Style Saag Aloo
Equipment
- pan
Ingredients
- 500 grams fresh spinach
- 300 grams potatoes
- 5 tablespoon oil
- 1 tablespoon panch phoran
- 1 tablespoon whole spices green cardamom, bay leaf, cinnamon
- 1 onion chopped
- 2 teaspoon ginger-garlic puree combined
- 1 teaspoon green chilli crushed
- 1 tablespoon kasoori methi dried fenugreek leaves
- 1 teaspoon turmeric powder
- ½ teaspoon garam masala
- 1 tablespoon kashmiri red chilli powder
- 5 tablespoon tinned tomatoes* crushed
- 2 fresh tomato roughly chopped into big chunks
- 1 teaspoon lemon or lime juice
- 1 tablespoon sugar
- 1 tablespoon salt
Instructions
- In a large pot add water, salt, and little turmeric powder.
- Add potatoes and cook it till 70% done.
- Remove it and let it cool a little, peel the skin and leave it aside.
- Discard the water, rinse the pan and add more water to it.
- Add a pinch of sugar and bring it to boil, add spinach.
- Blanch the spinach for a couple of minutes.
- Remove the spinach and add it to the ice-cold water.
- Squeeze out all the water and roughly chop the spinach, set it aside for later.
- In a saute pan, heat oil on medium heat.
- Add whole spices and panch phoran.
- Once they crackle add chopped onion.
- Add the ginger-garlic paste, green chilli and cook until mixture turns light pink.
- Now add kasoori methi, and ground masala (turmeric, red chilli powder and garam masala) along with salt.
- If masala sticks to the pan, add a couple of table spoon water.
- Add crushed tomatoes and cook the masala further.
- Turn the heat to high and keep stirring the mixture, until you see oil separating the pan.
- Add squeezed spinach and parboiled potatoes, mix everything but make sure not to break the potatoes.
- Sprinkle some water and let the curry cook.
- Turn the heat to medium and add fresh tomatoes.
- Let the curry cook for another 3-4 minutes, add lemon juice and mix well.
- Sprinkle some water to prevent sticking the curry to the pan.
- Cook another 4-5 minutes on high heat.
- Add sugar, mix and turn off the heat.
- Serve hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content. First published in August 2019.
