Curried Chickpea & Veggie “Noodle” Salad

This quick & easy curried chickpea and veggie “noodle” salad is ready in under 30 minutes and naturally gluten-free!

Curried Chickpea & Veggie Noodle Salad – Vegan & Gluten-Free

So I took to the kitchen to develop this salad made with raw vegetable “noodles”, chickpeas, and a creamy yellow curry dressing.

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 Chickpea & Veggie Noodle Salad – Vegan & 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 Chickpea & Veggie Noodle Salad – Vegan & 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 Chickpea & Veggie Noodle Salad – Vegan & Gluten-Free

Curried Chickpea & Veggie Noodle Salad – Vegan & Gluten-Free

Curried Chickpea & Veggie Noodle Salad – Vegan & Gluten-Free

Curried Chickpea & Veggie Noodle Salad – Vegan & Gluten-Free

Curried Chickpea & Veggie Noodle Salad – Vegan & 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 Chickpea & Veggie Noodle Salad – Vegan & Gluten-Free

Curried Chickpea & Veggie Noodle Salad – Vegan & Gluten-Free

The result is a crunchy, creamy, colorful salad that makes a great lunch, snack, or light dinner.

Curried Chickpea & Veggie Noodle Salad – Vegan & Gluten-Free

Recipe Note – Curried Chickpea & Veggie “Noodle” Salad

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 Chickpea & Veggie Noodle Salad – Vegan & Gluten-Free

Curried Chickpea & Veggie Noodle Salad – Vegan & Gluten-Free

Curried Chickpea & Veggie Noodle Salad – Vegan & Gluten-Free

Curried Chickpea & Veggie Noodle Salad – Vegan & Gluten-Free

Curried Chickpea & Veggie Noodle Salad – Vegan & Gluten-Free

Curried Chickpea & Veggie Noodle Salad – Vegan & Gluten-Free

Curried Chickpea & Veggie Noodle Salad – Vegan & Gluten-Free Curried Chickpea & Veggie Noodle Salad – Vegan & Gluten-Free

Curried Chickpea & Veggie Noodle Salad – Vegan & Gluten-Free

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Curried Chickpea & Veggie “Noodle” Salad

This quick & easy curried chickpea & veggie “noodle” salad is ready in under 30 minutes. It’s vegan and naturally gluten-free!

  • Author: Angela @ Vegangela.com
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 2-3 1x
  • Category: Salad, Main
  • Cuisine: Indian

Ingredients

Scale
  • 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
  • 1/4 cup green onions (or 1 clove garlic), chopped
  • 1/4 cup cilantro (or mint), chopped
  • 1 can chickpeas, drained and rinsed (optional)
  • salt and pepper
  • red chili flakes (optional)

Dressing

  • 1/3 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)
  • 23 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).

Did you make this recipe?

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Curried Chickpea & Veggie Noodle Salad – Vegan & Gluten-Free

Curried Chickpea & Veggie Noodle Salad – Vegan & Gluten-Free

31 thoughts on “Curried Chickpea & Veggie “Noodle” Salad”

  1. Hi Angela,
    Thank for sharing this AMAZING recipe!!! I have recently started including more raw foods into my diet and am very grateful for finding such a DELICIOUS dish. That dressing is EPIC! I already had the Spiralizer which made the preparation super simple. Your photos are very professional which I think makes the dish even more alluring. I am looking forward to more recipes in the future 🙂

    Reply
  2. I made this dish this evening for dinner and it was absolutely everything I could have wanted.
    Although it was not hot, i.e. cooked, it was very satisfying as a main dish and warming. Next time I will reduce the amount of maple syrup as it was slightly on the sweet side for my taste. This may have been partly due to the fact that it was a cold dish.
    This was my first spiralized dish, with a Müeller Pro 4 Blade spiralizer, and it definitely won’t be the last.

    Thanks for sharing such an easy introduction into spiralized meals. The recipe is simple and packs a big punch, which is just what I needed!

    Reply
  3. I love everything about this recipe! It’s flavorful, filling, and fun to make! And, it’s easy. Needless to say, I went back to the fridge twice for more and will definitely whip this up again. Thank you 🙂

    Reply
  4. Thanks for this beautiful & delicious recipe. The spiralizer is a gem that makes eating healthy so much easier. I’ve been trying to get over a delivery addiction. The spiralizer makes home cooking that much easier and with recipes like yours, I officially no longer have an excuse not to do better.

    Reply
  5. Hello Angela! I have been very excited to stumble across your site. I have been eating a vegan whole-foods plant-based diet since 2011 and am very inspired (and well-fed) by awesome recipe creators such as yourself. I needed some new ideas to spice things up again in the kitchen and so far yours are more than doing the trick! I write a little blog on faith and food where I occasionally have a few recipe ideas of my own and I often am inspired to put a little spin on a recipe I picked up elsewhere and blog about it which is what I did with your curried chickpea and veggie “noodle” salad; my post will publish in an hour or so and will link to my FB page by the same name so I wanted to let you know that I am spreading the vegan love with links to your site. I look forward to trying more recipes. Thanks for sharing.
    Blessings
    Julie:)

    Reply
  6. The dressing is to die for! I put the clove of garlic and dressing ingredients (swapping 2 teaspoons raw honey for the maple syrup since I’m not vegan) in my NutriBullet and let her whiz. Can you say “lick the bowl?”

    Reply
  7. thanks for this recipe

    I subbed chickpeas for some green onions cut in half in both direction and I added some finely diced garlic, raisins sliced almonds and apple slices.. A perfect weekday dinner that I served with a baba ganoosh on the side..

    Reply
  8. Hi Angela! When I saw your post I was more inspired to eat healthy. I am now gathering recipes that me and my baby (Spiralizer) can make. I would make this types of salads every day and keep my body healthy.

    Reply
  9. I just want to tell you how grateful I am to you for creating low carb vegan recipes. If you write a cookbook I WILL BUY IT! I have to eat low carb and I searched high and low to find low carb vegan! Once again, THANK YOU!

    CM

    Reply
    • You’re so welcome! I have so many more recipes to come… just need the TIME to share them. Hopefully over the holidays… Anyway, thanks again for the kind words. It means the world to me to get such lovely feedback! x

      Reply
  10. 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
    • 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
  11. 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
  12. 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

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