Chickpea Coconut Salad

Chickpea Coconut Salad

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vburrito 154

"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!"
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2 h 15 m servings 109 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 503 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. 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.


  • Cook's Note
  • Frozen, grated coconut in available in many Indian markets.


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I make this salad most of the days.But I use less of coconut and add other vegs like cucumber,carrot pomogranate seeds etc.This way it tastes better. chhaya.

DELICIOUS! I loved this I ended up adding more lemon juice and more chile peppers

VERY GOOD!!! Quick, simple prep, just a few ingredients, tastes great. What more could you ask for?

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