Chickpea Coconut Salad Recipes

COCONUT AND CRISPY CHICKPEA TRAIL MIX

Coconut and Crispy Chickpea Trail Mix image

The beauty of this mix is that it can be deployed lots of ways. Eat it out of hand as an upgrade to the usual cocktail nut or pretzel offering, or spoon it over plain yogurt as a savory topping. It can also be tossed into a bowl of salad greens or as a stir-in for a puréed soup.

Provided by Andy Baraghani

Categories Bon Appétit snack Quick and Healthy Healthy Chickpea Coconut Granola Seed Rosemary Quick & Easy Wheat/Gluten-Free Vegan Vegetarian

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 (15-ounce) can chickpeas, rinsed
3 tablespoons extra-virgin olive oil, divided
1 teaspoon kosher salt, divided
3 (2x1-inch) pieces orange zest, sliced into 1/2-inch-thick strips
1/3 cup pumpkin seeds (pepitas)
1/4 cup rosemary leaves
1 tablespoon pure maple syrup
1/4 teaspoon cayenne pepper
1/2 cup unsweetened toasted coconut flakes

Steps:

Preheat oven to 400°F. Place chickpeas on a paper towel-lined rimmed baking sheet and let drain (dryness now equals crispiness later). Remove paper towels and toss chickpeas on baking sheet with 1 Tbsp. oil; season with 1/2 tsp. salt. Roast chickpeas, tossing halfway through, until crisp and golden brown, 35-40 minutes.
Meanwhile, toss orange zest, pumpkin seeds, rosemary, maple syrup, cayenne, remaining 2 Tbsp. oil, and remaining 1/2 tsp. salt in a small bowl. Remove chickpeas from oven and add pumpkin seed mixture; toss to coat. Roast until orange zest is shriveled and pumpkin seeds are pale green, about 5 minutes. Remove from heat and toss in coconut flakes; let cool.
Do Ahead
Trail mix can be made 5 days ahead. Store airtight at room temperature.

COCONUT CURRY CHICKPEA SALAD

Coconut Curry Chickpea Salad image

Provided by Slim Pickin's Kitchen

Number Of Ingredients 20

Ingredients

1 bag dry chickpeas (about 2 cups)
6-12 cups water
1 quart chicken or vegetable stock
2 bay leaves
½ tbsp kosher salt
juice and zest of one fresh lime
2 tbsp honey or agave nectar
1.5 tbsp curry powder
½ tsp garlic powder
1 tbsp olive oil
½ red bell pepper
½ green bell pepper
1 whole or 6 baby carrots
2 large celery stalks
1/3 cup dried cranberries
½ cup roasted cashews
½ cup unsweeted shredded coconut (toasted)
handful chopped fresh cilantro
handful chopped fresh basil
salt & pepper to taste

Steps:

Place chickpeas in a large bowl and top with 6-8 cups water. Let soak 6-8 hours or overnight in refrigerator.
Drain water from chickpeas.
Add peas to large pot with stock, bay leaves, and salt. Add the remaining water, or enough to cover, and bring to a boil.
Lower heat to simmer and cook until the chickpeas are fork tender. About 30-45 minutes.
While chickpeas are cooking, make dressing by whisking together lime juice and zest, honey, curry powder, garlic powder and olive oil.
Drain chickpeas and add on top of the dressing.
Chop peppers, carrots, celery, and add to the chickpeas.
Add cranberries, cashews, coconut, and herbs and stir until everything has been coated with the dressing.
Add salt and pepper to taste.
Refrigerate until ready to serve.
Enjoy!

Nutrition Facts : ServingSize 1 g, Calories 153 kcal, Carbohydrate 22 g, Protein 6 g, Fat 5 g, Fiber 1 g

CRUNCHY COCONUT CHICKPEA SALAD RECIPE

Crunchy Coconut Chickpea Salad Recipe image

Provided by Kimberly Snyder

Time 10m

Yield 2 large servings

Number Of Ingredients 6

Ingredients

3 tbsp. shredded dried coconut
1 tsp. olive oil
½ cup thinly diced jicama
1 ½ cups cooked chickpeas
¼ cup parsley, chopped
½ tsp salt and pepper (to taste)

Steps:

Add all the in ingredients in a bowl and mix well.
Season to taste with salt and pepper and serve!

CHICKPEA SALAD

Chickpea Salad image

Provided by Michael Symon : Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup tahini
Juice of 2 lemons (1/4 cup)
3 cloves garlic, minced
1/2 cup olive oil
1 1/2 teaspoons kosher salt
Freshly cracked black pepper, to taste
Two 15-ounce cans chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1/4 cup parsley, finely chopped
4 scallions, finely sliced

Steps:

In a mixing bowl, mix together the tahini, lemon juice and garlic. Whisk in the olive oil and add the salt and pepper. To the dressing, add the chickpeas, tomatoes, parsley and scallions. Mix to combine. Adjust seasoning, if needed. Serve!

CHICKPEA COCONUT SALAD

Chickpea Coconut Salad image

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!

Provided by vburrito

Categories Bean Salads

Time 2h15m

Yield 4

Number Of Ingredients 6

Ingredients

1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
⅓ cup freshly grated coconut
1 teaspoon chopped green chile peppers
⅓ cup chopped fresh cilantro
2 teaspoons lemon juice
½ teaspoon salt

Steps:

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.

Nutrition Facts : Calories 108.8 calories, Carbohydrate 17.3 g, Fat 3.1 g, Fiber 3.8 g, Protein 3.8 g, SaturatedFat 2.1 g, Sodium 503.2 mg, Sugar 0.6 g

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