Chickpea Coconut Salad recipe

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1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
⅓ cup freshly grated coconut
1 teaspoon chopped green chile peppers
⅓ cup chopped fresh cilantro
2 teaspoons lemon juice
½ teaspoon salt

Nutrition Info

108.8 calories
carbohydrate: 17.3 g
cholesterol: : -
fat: 3.1 g
fiber: 3.8 g
protein: 3.8 g
saturatedFat: 2.1 g
servingSize: -
sodium: 503.2 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -


  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.

Recipe Yield

4 servings

Recipe Note

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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