Chickpea Mango Zucchini Koshimbir Salad with Curry Leaves

Name: Chickpea Mango Zucchini Koshimbir Salad with Curry Leaves
Ingredients: 1/2 cup chopped onion; 2 tomatoes (chopped up small or similar size as the onion); 1 cup chopped zucchini ( or cucumber); 1 medium-sized mango (chopped or about 3/4 cup chopped mango); 1/2 cup chopped cilantro; 15 ounce can of chickpeas (drained, or use other cooked beans or lentils of choice); 2 tablespoons crushed roasted peanuts; 2 tablespoons shredded coconut (fresh, frozen, or dried); 1 tablespoon lime juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon cayenne (optional); 2 teaspoons oil; 1 teaspoon mustard seeds (,preferably black mustard seeds ); 14 curry leaves