Chickpea & Coconut Salad Recipe

Name: Chickpea & Coconut Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chickpeas; 1/3 cup shredded coconut; 1 red bell pepper, medium chop; 1/4 red onion, half circles; 1/2 pound string beans; 1 tablespoon oil; 1 pinch hing (asafetida); 1/2 teaspoon black mustard seeds; 4 curry leaves; 1/2 lemon, juice of; cilantro; salt

Servings: persons

1 cup chickpeas
1/3 cup shredded coconut
1 red bell pepper, medium chop
1/4 red onion, half circles
1/2 pound string beans
1 tablespoon oil
1 pinch hing (asafetida)
1/2 teaspoon black mustard seeds
4 curry leaves
1/2 lemon, juice of
cilantro
salt

1
Blanch the string beans in boiling water so they are still bright green and have crunch to them.
2
Pour them into a bowl of ice water so they don't cook further.
3
Wash the chickpeas thoroughly until water is clear.
4
Place the chickpeas in a bowl with the string beans, red bell pepper, onions and coconut.
5
In a very small pan, heat oil under medium heat. Put in hing and mustard seeds and cover.
6
When the mustard seeds start to sputter, turn the heat down a little and put in chili and curry leaves and mix. Cook for about 30 seconds.
7
Turn off heat and pour over chickpeas and vegetables.
8
Add lemon juice, coconut and cilantro and mix. You can add salt to your taste.

201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup chickpeas, 1/3 cup shredded coconut, 1 red bell pepper, medium chop, 1/4 red onion, half circles, and more.

Yes, Chickpea & Coconut Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chickpea & Coconut Salad

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