Chickpea Coconut Salad

Chickpea Coconut Salad

2 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    2 h 15 m
vburrito
Recipe by  vburrito

“Garbanzo beans get a lift when tossed with grated coconut, fresh cilantro, and lemon juice. Serve this salad alongside your favorite curry or at your next barbeque. My mom made this all summer long!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Combine garbanzo beans, coconut, green chile peppers, and cilantro in a large bowl. Stir in lemon juice, and season with salt. Refrigerate for 2 hours before serving for best flavor.

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Reviews (2)

Rate This Recipe
cstopre
22

cstopre

I make this salad most of the days.But I use less of coconut and add other vegs like cucumber,carrot pomogranate seeds etc.This way it tastes better. chhaya.

FinleyJ978
12

FinleyJ978

DELICIOUS! I loved this I ended up adding more lemon juice and more chile peppers

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 109 cal
  • 5%
  • Fat
  • 3.1 g
  • 5%
  • Carbs
  • 17.3 g
  • 6%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 503 mg
  • 20%

Based on a 2,000 calorie diet

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Mediterranean Chickpea Salad II