### TranslatedIngredients: 1 cup Kabuli Chana (White Chickpeas) - soaked overnight,1 Onion - chopped,1 Tomato - chopped,1/2 cup Mango (Raw) - chopped,1 Green Chilli - chopped,1/2 tablespoons Red Chilli powder,1/2 tablespoon Chaat Masala Powder - optional,1 tablespoon Sunflower Oil,Salt - as required,2 tablespoons Lemon juice,2 tablespoons Coriander (Dhania) Leaves - minced,1 tablespoon Mint Leaves (Pudina) - minced ### PrepTimeInMins: 10 ### CookTimeInMins: 25 ### TotalTimeInMins: 35 ### Servings: 2 ### Cuisine: Indian ### Course: Appetizer ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin with Chickpea Salad with Raw Mango, wash and soak the chickpeas overnight. In a pressure cooker, add the chana and water and pressure cook for 6 whistles on high flame, reduce the flame and continue to cook for 15 more minutes. Turn off the flame. Allow the pressure to release naturally, drain the water and transfer the chana into a bowl and set aside. In a mixing bowl, combine the chana, onions, chopped green chilli, tomatoes, salt, red chilli powder and give the mixture a good stir.To this add raw mango pieces, chaat masala, lemon juice and toss the salad mix. Garnish with chopped coriander and mint leaves. Serve Chickpea Salad With Raw Mango as a tea time snack with Masala Chai or Watermelon Carrot Radish Juice Recipe and Baked Mathri.
