- 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
- 1/3 cup freshly grated coconut
- 1 teaspoon chopped green chile peppers (optional)
- 1/3 cup chopped fresh cilantro
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- 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.
04/26/2018
recipepes.com
Chickpea Coconut Salad, recipe
PT15M
PT1H
5
455 calories