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Curried Coconut Chickpea and Mango Salad

Curried Coconut Chickpea and Mango Salad

Courtesy of Zimmysnook

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

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    • 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

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    • 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

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    • 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

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    • CopperBond 3qt Saucepan

    • Provisions Stainless Steel Mixing Bowls

    • OvenBond Quarter Sheet Pan

    Directions

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      1. 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.

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

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

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      1. 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.

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      1. Cover and refrigerate for at least 1 hour before serving to allow the flavors to develop. Serve cold or slightly chilled.

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      1. This recipe also makes delicious lettuce cups—perfect for entertaining or packing into a picnic basket!