Crunchy Coconut Chickpea Salad Recipe

Name: Crunchy Coconut Chickpea Salad Recipe
Prep time: 10 min
Total time: 10 min
Ingredients: 3 tbsp. shredded dried coconut; 1 tsp. olive oil; ½ cup thinly diced jicama; 1 ½ cups cooked chickpeas; ¼ cup parsley (chopped); 1/2 tsp salt and pepper (to taste)

I am so excited to share this delicious recipe which brings together the interesting combo of chickpeas and coconut. It’s crunchy, delicious, and perfect for any picnic or social gathering!

My Crunchy Coconut Chickpea Salad Recipe is filled with hearty, protein and mineral-rich chickpeas and beauty fat-filled coconut, and is super easy to make (otherwise who really has time?!).

Beauty Food: Coconut

If there is one beauty food that comes in an array of forms, it’s the incredible coconut. And I sure have had my fair share of coconuts over the years during my travels, from Thailand to Mozambique and beyond, and I love them! Especially anytime I can get my hands on fresh ones.

It’s pretty amazing how the young flesh, the coconut water, and the harder mature meat (made into coconut shreds), all come from the same source. In addition, the coconut milk and coconut yogurt that is also created from it—which can be found in some of my other recipes.

Some key nutrients contained in coconut are Lauric acid, iron, potassium, magnesium and calcium. The potassium is an electrolyte that helps to facilitate cellular cleansing and is about twice as concentrated in coconut water, as in a banana.

The soft young meat of the coconut is also moisturizing and nutrient-rich that some cultures believe has healing, youth-promoting qualities. It really is one of the most natural hydrating fruits out there and should be highly prized, since we all want to look and feel our best.

When we aren’t hydrated enough it will definitely show up. Our skin may look dried out (making us look weathered and leathery), but also giving us dark circles, causing collagen damage, wrinkles, and premature aging. You can see why I love my coconuts and want you to avoid dehydration at all costs!

Adding this beauty food (in it’s shredded or cubed form), to our salad today, is a great way to keep us vibrant, beautiful, hydrated, and content.

Beauty Bean: Garbanzo (aka chickpeas)

I have to admit, that in the past, I didn’t eat chickpeas very often, due to the combination of starch and proteins and our beauty food pairing guidelines. I have found that with proper rinsing and soaking, you can cut down the gassy side effects, and work chickpeas into your diet occasionally. Chickpeas can be good to add into your diet (in moderation), especially the times when your body craves heavier foods.

And as a reminder, remember that we strive for 80%, and remember, Progress not Perfection! Coming from a space of knowing you are enough as you are and are just working to support your own radiance, as we talked a lot about on my recent speaking tour. If you missed the tour, be sure to sign up for my newsletter so you can be posted on when our next tour dates are published!

Chickpeas are a great source of plant-based protein, fiber, vitamins and minerals. And since these little guys are heartier, they are a great high protein meat replacement that won’t weigh your body down or leave the acidic by-products upon digestion that animal proteins do.

This is one of the many reasons I am plant-based—cleaner food and a cleaner body!

Everything has an energetic resonance, and when we put decaying foods (meat) in our bodies, it does take away from our vitality as such foods are in the process of decaying. Make the choice for fresh plant foods, and feel more fresh, radiant and of higher energy. It truly is an amazing way to live and feel.

You don’t have to be 100% one way if that doesn’t suit you right now! But something I want to share with you to think about working towards, or making a larger part of your current diet, out of love.

Improve your overall health and beauty by taking care of your digestive health. Click here to learn more!

Something to remember when buying pre-cooked chickpeas, is to try and source a carton vs. a can. This is to avoid the BPA (shortened from bisphenol-a), which is a chemical used to coat the lining of cans and many plastic products…YUCK! Cans are a last resort in most cases. Do your best, and remember you can also cook in batches and freeze some chickpeas!

Let’s check out these simple step-by-steps- you could do them in your sleep! 😉

Prepare ingredients.

Add shredded coconut and parsley to a large bowl.

Add the thinly diced jicama.

Add the cooked chickpeas.

Add the olive oil and seasonings. Mix well until fully combined.

Enjoy!

See full recipe below…