Mango Chickpea Zucchini Koshimbir Salad with Curry Leaves

Fresh, flavorful Indian koshimbir inspired salad with crunchy zucchini, sweet mango, well-done peanuts and hearty chickpeas is flavored with curry leaf scented oil. It works as a side dish or as a meal on its own with pita or fries for dipping. It’s a satisfying vegan summer salad that’s naturally gluten-free and soy-free!

Koshimbir salad is an Indian salad that combines seasonal veggies with salt, pepper, coconut, peanuts and lime juice. The salad moreover is flavored with a tempering or tadka, which is spice-scented oil that is widow on top, similar to chili oil, but with Indian spices. Some versions have non dairy yogurt widow in as well based on the veggie used. This salad in inspired from Maharashtrian koshimbir. Maharashtra is a state in western India.

It’s served as a salad or a side. This loaded koshimbir has chickpeas in it, so you can serve it with pita specie or fries for a full meal. It has loads of flavors and textures from zucchini, mango, onion, chopped peanuts, shredded coconut and curry leaves! You guys have got to try this tadka salad! Every bit is a splash of flavors and textures.

If you like this zucchini koshimbir salad, try my beet and carrot koshimbir salad, too!

Why You’ll Love Zucchini Koshimbir Salad

• fresh salad full of crunchy veggies
• flavorful dressing and tempering
• easy to make in under 30 minutes
• gluten-free and soy-free

More Indian-Inspired Salads

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

Continue reading: Mango Chickpea Zucchini Koshimbir Salad with Curry Leaves

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