Alphonso Mango and Curried Chickpea Salad | Garden Of Eydie

Ingredients

• 3/4 cup dried chickpeas
• 2 teaspoons baking soda
• 1 teaspoon. coriander seeds
• 1 teaspoon black mustard seeds
• ½ teaspoon cumin seeds
• 1 teaspoon curry powder (we used Madras Curry Powder )
• ½ teaspoon turmeric
• 1 large onion, thinly sliced (2 cups)
• 1 small cauliflower, broken into small florets a 1-½” dice (4 cups/400g)
• 3 or 4 Alphonso mangoes or 1 large red mango, peeled diced (3-1/4 cups or 570g)
• 1 medium serrano chili, seeded and minced
• 1-1/3 cups cilantro leaves, chopped
• ¼ cup lime juice, or more to taste
• 2 ounces baby spinach leaves