Curried Coconut Chickpea and Mango Salad

Name: Curried Coconut Chickpea and Mango Salad
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 6-10
Ingredients: 2 × 19oz (540 mL) cans chickpeas, drained and rinsed; 1 cup full-fat canned coconut milk; 1 tsp ground turmeric; 1 tsp Madras curry powder; 1 small garlic clove, finely grated; ½ tsp kosher salt; 1 ripe mango, peeled and diced; ½ red bell pepper, finely diced; ½ English cucumber, quartered lengthwise and thinly sliced; 2 scallions, thinly sliced; 1 small red chili, thinly sliced (optional); ½ cup shredded purple cabbage; ½ cup julienned carrots; ½ cup sugar snap peas, sliced on the bias; ¼ cup chopped fresh cilantro; 2 tbsp chopped fresh mint; 3 tbsp fresh lime juice (about 1½ limes); 2 tbsp rice vinegar; 1 tbsp honey or maple syrup; 1 tbsp toasted sesame oil; 1 tbsp neutral oil (avocado or grapeseed); 1 tsp finely grated fresh ginger; ½ tsp kosher salt; Freshly cracked black pepper, to taste; CopperBond 3qt Saucepan; Provisions Stainless Steel Mixing Bowls; OvenBond Quarter Sheet Pan

Curried Coconut Chickpea and Mango Salad

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

Servings

6-10

Prep Time

20 minutes

Cook Time

8 minutes

ThisCurried Coconut Chickpea Salad is one of those recipes that just fits into your life. It's colorful, refreshing, and packed with flavor—and whether you serve it as a chilled salad or tucked into crisp lettuce wraps, it always hits the spot.

Creamy coconut-simmered chickpeas get a pop of warm spice from Madras curry powder and turmeric, then mingle with crunchy veggies, sweet mango, and fresh herbs. Tossed in a tangy lime-ginger dressing, it’s light but satisfying—and totally picnic-ready.

Ingredients

Coconut Chickpeas

2 × 19oz (540 mL) cans chickpeas, drained and rinsed
1 cup full-fat canned coconut milk
1 tsp ground turmeric
1 tsp Madras curry powder
1 small garlic clove, finely grated
½ tsp kosher salt

Salad Mix-ins

1 ripe mango, peeled and diced
½ red bell pepper, finely diced
½ English cucumber, quartered lengthwise and thinly sliced
2 scallions, thinly sliced
1 small red chili, thinly sliced (optional)
½ cup shredded purple cabbage
½ cup julienned carrots
½ cup sugar snap peas, sliced on the bias
¼ cup chopped fresh cilantro
2 tbsp chopped fresh mint

Lime-Ginger Dressing

3 tbsp fresh lime juice (about 1½ limes)
2 tbsp rice vinegar
1 tbsp honey or maple syrup
1 tbsp toasted sesame oil
1 tbsp neutral oil (avocado or grapeseed)
1 tsp finely grated fresh ginger
½ tsp kosher salt
Freshly cracked black pepper, to taste

Directions

Simmer the Coconut Chickpeas

In a medium saucepan, combine chickpeas, coconut milk, turmeric, curry powder, garlic, and salt. Bring to a gentle simmer over medium heat and cook for 6–8 minutes until thickened and infused with flavor. Let cool completely.

Prep the Salad

In a large bowl, combine mango, bell pepper, cucumber, scallions, chili (if using), cabbage, carrots, and snap peas.

Make the Dressing

In a small bowl or jar, whisk together all the dressing ingredients until fully emulsified.

Assemble the Salad

Add the cooled chickpeas and chopped herbs to the salad bowl. Pour over the dressing and toss gently to combine. Adjust salt, pepper, or lime juice to taste.