Curried Chickpea Salad



  1. Combine the lime juice, curry powder, scallions, and a sprinkle of salt and pepper in a bowl.
  2. Stir in the coconut milk.
  3. Add the chickpeas, bell pepper, and peas to the bowl and toss until everything is coated with dressing, adding more coconut milk 1 tablespoon at a time if the salad seems dry.
  4. Let the salad sit for at least 30 minutes, stirring once or twice to distribute the dressing.
  5. When ready to eat, stir in the cilantro.
  6. Taste and adjust the seasoning and moisture, adding more lime juice, coconut milk, or curry powder.
  7. Serve cold or at room temperature.