The vegetarian recipe for Chickpea and Coconut Spicy Salad:
servings – 3
- 1 cup coconut meat (slice)
- 1/4 cup chickpeas (soak in water for about 2 hours and steam until soft)
- 1 tbsp curry leaves
- 1 tsp mixed spices
- salt to taste
- Heat oil and saute curry leaves until fragrant.
- Add mixed spices and saute until evenly mixed.
- Dish out and place in a mixing bowl.
- Add coconut meat, chickpeas and salt.
- Mix well and serve.