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Chop up all of the veggies and add to a large bowl. Chop them in similar sizes. About ¼- to ½-inch. Then add to the bowl along with the drained chickpeas.
Crush the peanuts in a mortar and pestle or use a knife to chop them into smaller pieces, and then add to the bowl.
Add the coconut, salt, and pepper and toss well, then added the lime juice and mix really well again.
Heat the oil in a small skillet over medium-high heat. Check whether the pan is hot enough by adding one or two mustard seeds. If the seeds are sizzling rapidly, then the oil is ready else let it continue to get hot. When it is hot enough, add the mustard seeds. The mustard seeds should be sizzling rapidly and starting to kind of pop. Switch off the heat, then add the curry leaves carefully.
Once the curry leaves have stopped popping, take the scented oil and pour it all over the salad. Toss again a little bit, and serve it as-is or with some pita bread, toasted sourdough, or some tortilla chips.