Chickpea Coconut Salad
Servings: 4

Rich in vitamins A, C, E, as well as minerals, lauric acid and heart-healing medium-chain fatty acids, this protein-packed recipe is delightful: It’s easy, keeps well and is a great addition to any brown bag lunch. Because of the fiber, you’ll feel full after eating—a good thing if you’re someone who needs a lot of food to feel satisfied.

1 tablespoon lemon juice
1 tablespoon liquid coconut oil
1/2 teaspoon salt
1 (15 ounce) can chickpeas, rinsed and drained
1/3 cup freshly grated or unsweetened shredded coconut
¼ cup chopped celery
¼ cup chopped red or orange peppers
¼ cup chopped raw or cooked veggie of your choice
3 chopped scallions
1 teaspoon chopped green chile peppers
1/3 cup chopped fresh cilantro


  1. In a large bowl, whisk together lemon juice, coconut oil and salt.
  2. Gently fold in remaining ingredients, stirring until well-coated.
  3. Allow salad to sit for an hour so flavors combine.
  4. Serve as-is or over a bed of your favorite salad greens.

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