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Curried Chickpea & Veggie “Noodle” Salad

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★★★★★

4.7 from 3 reviews

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

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)
  • 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).

Find it online: https://vegangela.com/2013/12/11/curried-chickpea-veggie-noodle-salad/