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 Quinoa

Curried 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 my Julienne peeler to make the carrot and zucchini noodles, I used my new favorite thing instead: my 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

4.7 from 3 reviews
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

30 Comments

  1. Ashley @ Balancedbabe 30 September, 2016

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