Add coconut, curry leaves, and green chillies to a blender jar.
Blitz to make a coarse paste. Add 1-2 tablespoons of water if needed, while grinding. If using fresh coconut, you will not need any water. Keep this paste aside for now.
To make sundal
Heat oil in a pan. Temper mustard seeds and gluten-free asafoetida.
Once the mustard seeds begin to crackle, add the turmeric and red pepper flakes or 2 dried red chillies. Fry it for 15 seconds.
Now add the ground coconut paste along with salt. Mix and cook for a minute.
Then add the drained and rinsed canned chickpeas to the pan. Mix it all together and cook for another 2-3 minutes.
Garnish with chopped cilantro or even chopped green mango and serve Chickpeas Sundal (hot or cold) as a snack or breakfast.
After adding the chickpeas, be careful when tossing them around. We need them to hold their shape and not become mushy or lumpy. Do not overcook. Instead of dried red chillies, you can also add any kind of green chillies. Coconut can be freshly grated or dry unsweetened coconut flakes. Skip adding asafoetida if you can't find the gluten-free one. Or if you are not following a gluten-free diet, use regular asafoetida if you have.