Print Recipe
Crispy Coconut and Orange Zest Salad
Course Main Dish
Prep Time 47 minutes
Servings
Ingredients
  • 3 tbsp Naked Coconut Soyless Sauce
  • 1 tbsp Orange zest
  • cup raw pumpkin seeds
  • cup Fresh thyme
  • 1 tbsp Paprika
  • 1 tsp salt
  • ½ cup Unsweetened coconut flakes
Course Main Dish
Prep Time 47 minutes
Servings
Ingredients
  • 3 tbsp Naked Coconut Soyless Sauce
  • 1 tbsp Orange zest
  • cup raw pumpkin seeds
  • cup Fresh thyme
  • 1 tbsp Paprika
  • 1 tsp salt
  • ½ cup Unsweetened coconut flakes
Instructions
  1. Pre-heat oven to 375 degrees.
  2. Rinse the can of chickpeas and toss with 1 tbsp soyless sauce. Roast in the oven for 35-40 mins until browned and crispy.
  3. Mix together the pumpkin seeds, orange zest, thyme, paprika, salt, and coconut flakes.
  4. When the chickpeas are done, mix it with the coconut flake mixture and put back in the oven for another 7 minutes.
  5. Drizzle the remaining soyless sauce on top and serve!

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