Heat coconut oil in a skillet over high. Toss chickpeas in salt, pepper, onion powder and curry powder. Place coated chickpeas in hot skillet, frying just until crispy and golden, about 35 minutes. (Note: as chickpeas cook, they can pop, so place your skillet on the back burner and use a long-handled spatula for safety’s sake).
Transfer chickpeas to a plate lined with a paper towel. Allow to cool slightly.
In a bowl, toss together remaining ingredients. Sprinkle with chickpeas. Top with dressing. Enjoy!
Whisk all ingredients together. Drizzle over salad.
For extra Thai flavor, swap out the dressing for this Spicy Coconut Curry Peanut Sauce.
In a microwave, heat just until melted and smooth: 3 tablespoons coconut milk, 1 tablespoon sesame oil, 2 tablespoons peanut butter, 1 teaspoon Sriracha, ½ teaspoon curry powder, 1 chopped garlic clove, salt & pepper to taste.
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