Drain and rinse the chick peas. Heat the oil in a wok. Add the hing and mustard seeds. When mustard seeds pop, add the red chillies and curry leaves, and stir well. Immediately turn the heat to medium. Add onions and briefly saute until the onions are crisp-tender. Add the chick peas and stir to mix well. Turn off the heat. Fold in the chopped mango and coconut. Add salt and lemon juice. Mix well and garnish with cilantro.
This is a great snack, best eaten at room temperature. Very quick to make. Its usually eaten as is, (a popular street snack in South India) or you can stuff it into a vegan pita or other wrap.