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Coconut Curry Chickpea Salad
Servings:
16
Calories:
153
kcal
Author:
Slim Pickin's Kitchen
Print Recipe
Ingredients
1
bag dry chickpeas
about 2 cups
6-12
cups
water
1
quart
chicken or vegetable stock
2
bay leaves
½
tablespoon
kosher salt
juice and zest of one fresh lime
2
tablespoon
honey or agave nectar
1.5
tablespoon
curry powder
½
teaspoon
garlic powder
1
tablespoon
olive oil
½
red bell pepper
½
green bell pepper
1
whole or 6 baby carrots
2
large celery stalks
⅓
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
Instructions
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!
Notes
*WWpts=3 pts per serving* *WWpts+= 4 pts per serving*
Nutrition
Serving:
1
g
|
Calories:
153
kcal
|
Carbohydrates:
22
g
|
Protein:
6
g
|
Fat:
5
g
|
Fiber:
1
g