Coconut Curry Chickpea Salad

Servings 16
Calories 153kcal
Author Slim Pickin's Kitchen



  • 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!


*WWpts=3 pts per serving* *WWpts+= 4 pts per serving*


Serving: 1g | Calories: 153kcal | Carbohydrates: 22g | Protein: 6g | Fat: 5g | Fiber: 1g