Mango, Chickpea & Zucchini Koshimbir Salad with Curry Leaves

Fresh and vibrant, this Indian-inspired koshimbir salad pairs crunchy zucchini with sweet mango, crisp peanuts and hearty chickpeas, all brightened by lime and finished with curry leaf–scented oil. Serve it as a colorful side or make it a light meal with pita, toasted bread, or chips. Naturally vegan, gluten-free, and soy-free, it’s an easy summer salad that delivers bold flavors and varied textures.

Koshimbir is a light Indian salad that mixes seasonal vegetables with shredded coconut, peanuts, lime, salt and pepper, then finishes with a hot spiced oil called tadka or tempering. This version is inspired by Maharashtrian koshimbir from western India and includes chickpeas to make it more substantial. The combination of zucchini, mango, red onion, cilantro, peanuts and coconut creates a lively mix of sweet, savory and crunchy elements. Try it as a side or enjoy it as a simple, satisfying main.

Why You’ll Love Zucchini Koshimbir Salad

• Bright, fresh salad with plenty of crunch from raw veggies
• Accent of citrus and a fragrant curry-leaf tempering
• Quick and simple to make in under 30 minutes
• Naturally vegan, gluten-free and soy-free

More Indian-Inspired Salads

• Kachumber Salad
• Sweet Potato Bhel
• Tikka Masala Pasta Salad
• Mustard Seed Chili Oil Tadka Noodles

Chickpea Mango Zucchini Koshimbir Salad with Curry Leaves

5 from 8 votes

By: Vegan Richa

Prep: 20 mins

Cook: 5 mins

Total: 25 mins

Servings: 3

Course: Main, Salad

Cuisine: Indian

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A bright, Indian-style salad of zucchini, mango and chickpeas tossed with coconut, peanuts and lime, finished with mustard-seed and curry-leaf spiced oil. Serve as a side or enjoy with pita or chips for a light meal.

Ingredients 

For the salad

• 1/2 cup chopped onion
• 2 tomatoes, chopped small
• 1 cup chopped zucchini (or cucumber)
• 1 medium mango, chopped (about 3/4 cup)
• 1/2 cup chopped cilantro
• 15 ounce can chickpeas, drained (or other cooked beans/lentils)
• 2 tablespoons crushed roasted peanuts
• 2 tablespoons shredded coconut
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne (optional)

For the curry-leaf spiced oil (tempering / tadka)

• 2 teaspoons oil
• 1 teaspoon mustard seeds (preferably black mustard seeds)
• 14 curry leaves

Instructions 

Make the salad

• Chop the onion, tomatoes, zucchini (or cucumber) and mango into similar-sized pieces, about 1/4 to 1/2 inch. Combine them in a large bowl with the drained chickpeas and chopped cilantro.
• Crush or roughly chop the roasted peanuts and add them to the bowl, then toss in the shredded coconut.
• Season with salt, black pepper and cayenne (if using), then add lime juice and toss well to combine.

Make the tempering

• Heat oil in a small skillet over medium-high. Test the heat with a couple of mustard seeds — when they sizzle and begin to pop, the oil is ready. Add the mustard seeds and let them sizzle briefly.
• Turn off the heat and carefully add the curry leaves. When the popping subsides, pour the hot, scented oil over the prepared salad, toss lightly, and serve immediately with pita, toasted bread or chips if desired.

Video

Notes

This salad is naturally gluten-free and soy-free.

Nut-free: omit the peanuts and use sunflower seeds instead.

Oil-free option: dry-toast the mustard seeds until they change color, add 2 tablespoons vegetable broth with the curry leaves, bring to a quick boil, then drizzle over the salad.

Nutrition

Calories: 304kcal, Carbohydrates: 40g, Protein: 12g, Fat: 13g

Nutrition information is automatically calculated and should be used as an approximation.

Did you make this recipe? Rate and comment below!

Ingredients and Substitutions

• Veggies: Onion, tomato and zucchini (or cucumber) give crunch and freshness.
• Fruit & coconut: Sweet mango and shredded coconut add balance and texture.
• Cilantro: Adds bright herbaceous flavor.
• Chickpeas: Provide protein and make the salad more filling.
• Peanuts: Offer extra crunch—replace with sunflower seeds for a nut-free version.
• Dressing: Lime juice, salt, black pepper and optional cayenne keep the dressing simple and zesty.
• Tempering (tadka): Mustard seeds and curry leaves quickly cooked in hot oil create a fragrant finishing oil.

Tips

• Cut vegetables and mango into similar-sized pieces (about 1/4–1/2 inch) for an even texture and bite.
• Ensure the oil is hot before adding mustard seeds; they should sizzle and start to pop immediately.

How to Make Koshimbir Salad

Chop onion, tomatoes, zucchini (or cucumber) and mango into 1/4–1/2-inch pieces and place them in a large bowl with drained chickpeas and chopped cilantro. Crush or roughly chop roasted peanuts and add them along with shredded coconut. Season with salt, black pepper and cayenne if using, then add lime juice and toss to combine.

To make the tempering, heat oil in a small skillet over medium-high heat. Test with a couple of mustard seeds: when they sizzle and begin to pop, add the mustard seeds and let them pop briefly. Turn off the heat and carefully add curry leaves. When the popping quiets, pour the hot, scented oil over the salad, toss lightly and serve immediately with pita, toasted sourdough or tortilla chips.

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