Curried Chickpea & Veggie “Noodle” Salad

When lunchtime rolled around last week, I was craving Raw Pad Thai, but with the Indian flavors of my Quick & Easy Indian Curry QuinoaCurried Veggie “Noodle” Salad with Chickpeas – Vegan and Gluten-Free So I took to the kitchen to develop this salad made with raw vegetable “noodles”, chickpeas, and a creamy yellow curry dressing. Curried Veggie “Noodle” Salad with Chickpeas – Vegan and Gluten-Free While I could have used a Julienne peeler to make the carrot and zucchini noodles, I used my new favorite thing instead: a Paderno World Cuisine Vegetable Spiralizer! Curried Veggie "Noodle" Salad with Chickpeas - Vegan and Gluten-Free

I’m not usually one for kitchen gadgets, but I ordered this baby from Amazon back in September and I can honestly say that I’ve been using it at least a couple times a week ever since. It’s just so fun to make veggie “noodles” out of things like carrots and zucchini, and I find myself eating a lot more of them ever since I got it. I also bulk-spiralize a bunch of carrots every few days and then toss them into salads and stir-fries, as needed. If you’re a vegan, or someone who is looking to incorporate more fresh foods into your diet, I highly recommend buying one of these. BONUS: It’s currently under $35 on Amazon.com!

Curried Veggie "Noodle" Salad with Chickpeas - Vegan and Gluten-FreeCurried Veggie "Noodle" Salad with Chickpeas - Vegan and Gluten-FreeCurried Veggie "Noodle" Salad with Chickpeas - Vegan and Gluten-FreeCurried Veggie "Noodle" Salad with Chickpeas - Vegan and Gluten-FreeCurried Veggie "Noodle" Salad with Chickpeas - Vegan and Gluten-Free I used tahini as the base for the dressing because it has a relatively neutral taste, and to be perfectly honest with you, I’ve been kind of obsessed with it these days. I make my Creamy Lemon Tahini Dressing every week, and when I’m really lazy, I just drizzle watered-down tahini directly onto salad greens. As a quick breakfast, I spread tahini on toast, and top it with sliced bananas and toasted sesame seeds. Once you get a taste for the stuff, it can be quite addicting! Having said that, you could replace the tahini with any nut butter, including peanut butter or almond butter. Curried Veggie "Noodle" Salad with Chickpeas - Vegan and Gluten-FreeCurried Veggie "Noodle" Salad with Chickpeas - Vegan and Gluten-Free The result is a crunchy, creamy, colorful salad that makes a great lunch, snack, or light dinner. Curried Veggie “Noodle” Salad with Chickpeas – Vegan and Gluten-Free While I originally intended this to be a 100% raw dish, the addition of chickpeas softens the crunch of this fresh salad – not to mention adding a protein punch. However, feel free to leave out the chickpeas if you want a 100% raw salad and/or are serving another source of protein on the side. Curried Veggie “Noodle” Salad with Chickpeas – Vegan and Gluten-FreeCurried Veggie “Noodle” Salad with Chickpeas – Vegan and Gluten-FreeCurried Veggie “Noodle” Salad with Chickpeas – Vegan and Gluten-FreeCurried Veggie “Noodle” Salad with Chickpeas – Vegan and Gluten-FreeCurried Veggie “Noodle” Salad with Chickpeas – Vegan and Gluten-FreeCurried Veggie “Noodle” Salad with Chickpeas – Vegan and Gluten-Free

Curried Veggie “Noodle” Salad with Chickpeas – Vegan and Gluten-Free Curried Veggie “Noodle” Salad with Chickpeas – Vegan and Gluten-Free

Curried Veggie 'Noodle' Salad with Chickpeas – Vegan and Gluten-Free

Curried Chickpea & Veggie "Noodle" Salad
 
Prep time
Total time
 
A light and healthy salad of vegetable "noodles", chickpeas, and a creamy curry dressing. Vegan and gluten-free!
Author:
Recipe type: Salad, Main
Cuisine: Indian
Serves: 2-3
Ingredients
  • 1 cup green cabbage, cut into thin strips
  • 1 red bell pepper (capsicum), cut into thin strips
  • 2 carrots, spiralized or julienned
  • 2 medium zucchinis, spiralized or julienned
  • ¼ cup green onions (or 1 clove garlic), chopped
  • ¼ cup cilantro (or mint), chopped
  • 1 can chickpeas, drained and rinsed (optional)
  • salt and pepper
  • red chili flakes (optional)
Dressing
  • ⅓ cup tahini (or other nut butter)
  • 2 tbsp lime juice
  • 3 tbsp maple syrup (or agave)
  • 1 tbsp curry powder
  • 1 tbsp fresh grated ginger (or 1 tsp dried ginger)
  • 2-3 tbsp water (as needed)
Instructions
  1. In a large bowl, mix all dressing ingredients, adding just enough water to thin it out to a thick dressing consistency.
  2. Add veggies and chickpeas and mix until well-coated with the dressing. Season with salt and pepper, and red chili flakes (if using).

 

Curried Veggie “Noodle” Salad with Chickpeas – Vegan and Gluten-FreeCurried Veggie “Noodle” Salad with Chickpeas – Vegan and Gluten-Free

19 Comments

  1. Louise Thompson says:

    Wow, this recipe looks so good.
    I am going to make it for lunch tomorrow.
    I am seriously thinking of buying the Spiralizer
    This gadget would be truly useful

    Reply
    • vegangela says:

      Thanks mom, you’re so sweet :)

      Reply
  2. Stefanie says:

    Yum! I feel like if I bought a sprializer I would probably live on raw “noodles,” they just look so fun! Also, tahini on toast… I like the way you think!

    Reply
    • vegangela says:

      Are you a fellow tahini addict? It’s sooo good! A spiralizer is a great investment. Wish I had bought one years ago!

      Reply
  3. Such a great noodle dish, love seeing those spiral vegetables!

    Reply
    • vegangela says:

      Thank you so much Pamela :)

      Reply
  4. I have this and I use it all the time; I’ll be trying this in the new year for sure!

    Reply
    • vegangela says:

      Awesome! Let me know what you think of it and thanks for stopping by :)

      Reply
  5. Nora says:

    Hi, I’ve been reading your blog for a while now but this is absolutely amazing! Even better than the salad with rice and oranges :)
    A tip for all other people who do not own a sprializer: I used a standard peeler to get thin, noddle-like stripes.

    Looking forward to new recipes from you!

    Nora

    Reply
    • vegangela says:

      Hi Nora! Thanks so much for the kind words, for trying this recipe, and for taking the time to comment. You’re absolutely right – a standard peeler would work too! Thanks for the reminder… I guess I did get caught-up in my gadgets after all :)

      Reply
      • Nora says:

        It is a very cool gadget though!

        Reply
        • vegangela says:

          Totally! I love both my Julienne peeler AND Spiralizer. Like I said, I’m not much for gadgets, but those have won me over :)

          Reply
  6. Amanda W. says:

    This looks incredible! My friend made it today and can’t stop raving about how good it was. I’m thrilled to have found you! My husband and I are new to vegan cooking and needed guidance. All of your food looks delicious and I really appreciate your gadget tips and links. :)

    Reply
    • vegangela says:

      Welcome to the delicious world of vegan food! And thanks so much for the kind words about my site. If you have the time, let me know which recipes you try… I always love hearing what people are making and liking :)

      Reply
  7. Steph says:

    I’ve calculated this to be about 425 if using 3 servings, bit higher then I was hoping for

    Reply
    • vegangela says:

      Calories?

      Reply
      • Steph says:

        oops! yes calories
        I did make it a few days ago and it does give 3 big servings and it was delish!
        I didn’t have enough tahini so used some peanut butter to make the 1/3 cup and added some peanuts and even though I bought a cabbage completely forgot to add it! so it I would have had even more with the cabbage

        Reply
        • vegangela says:

          Thanks for clarifying :) Glad you liked it!

          Reply
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