Crunchy Spiced Chickpea Carrot Coconut Salad Recipes

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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

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!

MOROCCAN SPICED CHICKPEA SALAD



Moroccan spiced chickpea salad image

The most craveable salad you will ever enjoy!

Provided by Andy Hay

Categories     mealprep     Salad     Side Dish

Number Of Ingredients 15

3 cans chickpeas, rinsed and dried
1/2 cup red onion, diced
1/3 cup red pepper, diced
1/2 cup apple, diced
1/2 cup mint, chopped
1/2 cup cilantro, chopped
1 cup dried cranberries (raisins work too)
1 Lemon, zested and juiced
3 tbs red wine vinegar
1 tbs honey
1 tsp cumin
1 tsp cinnamon
1 tsp curry powder
2 tsp salt
1 tsp olive oil

Steps:

  • Grab yourself a large bowl and add all ingredients together. Mix thoroughly. Store in fridge for up to 5 days.

CRUNCHY SPICED CHICKPEA, CARROT & COCONUT SALAD



Crunchy spiced chickpea, carrot & coconut salad image

By Elly Curshen If you're not a coriander fan, swap it for a mixture of roughly chopped flat leaf parsley and mint leaves instead.

Categories     Main meal

Time 12m

Number Of Ingredients 10

400 g can chickpeas, drained and rinsed
1 tbsp olive oil
1 tsp ground cumin
1 tsp sweet smoked paprika
30 g desiccated coconut
400 g carrots
1 orange, juice
½ lemon, juice
10 g coriander, roughly chopped
40 g Piper's Garlic & Herbs Pitta Chips, roughly broken

Steps:

  • Tip the chickpeas into the container or dish you are serving from. Add the olive oil, cumin and paprika, then stir well.
  • Preheat the grill to medium. Spread the desiccated coconut over a baking tray, then toast it under the grill for a minute or so (watch carefully so it does not burn and shake halfway through), until lightly golden.
  • Coarsely grate the carrots with a box grater or the grater attachment of a food processor. (Or just whizz them until finely chopped.)
  • Add the carrots, citrus juices, toasted coconut and coriander to the chickpeas. Season with sea salt flakes and freshly ground black pepper, then mix together well. Stir through the pitta chips just before serving.

Nutrition Facts : Calories 169 calories, Carbohydrate 17 g, Fat 7.6 g, Fiber 6.5 g, Protein 4.5 g, SaturatedFat 3.3 g, Sodium 0.3 g, Sugar 6.4 g

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