Curried Chickpea & Veggie "Noodle" Salad
- Minutes to Prepare:
- Number of Servings: 3
Ingredients
1 cup, chopped Cabbage, fresh 0.5 cup Bell peppers (Green, Red, Yellow, Orange) 2 large (7-1/4" to 8-1/2" long) Carrots, raw 1 medium Zucchini, baby 1 clove Garlic 2 serving Fresh Mint (herb) 2 tblsp chopped (by MOONTURTLEM) 400 grams Chickpeas (garbanzo beans) 1 dash Salt 1 dash Pepper, black 1 tsp Dried Chilli flakes (by CHEEKYCHOOK) 5.5 tbsp Tahini 10 mL Lime Juice 3 tbsp Maple Syrup 1 tbsp Curry powder 5 gram(s) Masterfoods Ginger freshly grated jar (5g per serve) AUS (by STRANGELING88)
In a large bowl, mix all dressing ingredients, adding just enough water to thin it out to a thick dressing consistency.
Add veggies and chickpeas and mix until well-coated with the dressing. Season with salt and pepper, and red chili flakes (if using).
Serving Size: 1 plate
Number of Servings: 3
Recipe submitted by SparkPeople user GWYNHANNAYZ.
Add veggies and chickpeas and mix until well-coated with the dressing. Season with salt and pepper, and red chili flakes (if using).
Serving Size: 1 plate
Number of Servings: 3
Recipe submitted by SparkPeople user GWYNHANNAYZ.
Nutritional Info Amount Per Serving
- Calories: 420.5
- Total Fat: 17.2 g
- Cholesterol: 0.0 mg
- Sodium: 536.9 mg
- Total Carbs: 59.5 g
- Dietary Fiber: 11.7 g
- Protein: 12.9 g
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