Mango and Chickpea Salad

Ingredients 

• 2 medium Alphonso mangoes
• 3/4 cups chickpeas (kabuli chana), soaked overnight, boiled and drained
• 1 medium English cucumber
• 1 medium carrot, peeled and thinly sliced
• 1 large onion, sliced thinly
• 15-20 cherry tomatoes, halved
• 10-12 pitted black olives  + for garnish
• 10-12 pitted green Olives  + for garnish
• 2-4 romaine lettuce leaves
• 2-4 iceberg lettuce leaves
• 2-4 rocket leaves
• 1 1/2 lemons
• 4 tablespoons olive oil
• Salt to taste
• Black salt to taste
• 3/4 teaspoon chaat masala
• 1/2 teaspoon red chilli powder
• Crushed black peppercorns to taste
• Sliced red radish  for garnish
• for garnish Feta cheese
• Microgreens for garnish

Method

1. Cut the mangoes into 1 inch cubes. Thinly slice cucumber and further halve the slices. Transfer both into a large bowl.
2. Add carrot, onion, cherry tomatoes, black olives, green olives and chickpeas. Gently tear romaine lettuce leaves, iceberg lettuce leaves and rocket leaves and add. Add the chopped mangoes and set aside.
3. To make the dressing, squeeze the juice of the lemons into a small bottle. Add olive oil, salt, black salt, chaat masala, Tata Sampann Red Chilli Powder and crushed black peppercorns. Screw the lid on and shake vigorously till well combined.
4. Pour the dressing over the salad and toss gently.
5. Transfer the salad into a serving bowl, garnish with a few red radish slices, black olives, a little crumbled feta cheese and micro greens and serve immediately.