January always marks the month when I’m slowly getting ready for warmer months to come. Where I live this is not always a given fact, but I believe positive thinking and getting ready to eat seasonal foods is something I just love to do. When we move away from the colder months my body automatically starts to drift away from the warming foods and I’m starting to crave more smoothies and juices. I also tend to eat more raw salads. This mixed raw salad with crispy curried chickpeas and a creamy avocado dressing is the perfect way to slowly make the transition to lighter meals.
The crispy curried chickpeas will still give this salad the comfort that some people tend to miss when they face a cold bowl of raw veggies. The cripsy puffed quinoa and creamy avocado dressing truly helps with that as well. And feel free to toast the puffed quinoa together with the chickpeas, it will only make this salad more full with flavors.
On a side note, my cutting skills are not that chef worthy. I actually used a ”nicer dicer” (something like this
I would love to know if you are also starting to crave more raw salads (if you live in a colder climate) and of course if you will give this recipe a try! If so, don’t forget to tag me #thegreencreator on Instagram.
Mixed raw salad with crispy curried chickpeas and creamy avocado dressing
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 2 1x
- Category: salad, raw salad, main, side, starter, snack,
- Cuisine: vegan, healthy, raw vegan, gluten free, sugar free, vegetarian
Description
This mixed raw salad with crispy curried chickpeas and creamy avocado dressing is the perfect combination of a raw salad with the comfort of crispy curried chickpeas and a creamy dressing.
Ingredients
- MIXED RAW SALAD:
- 4 tablespoons of popped quinoa (optional)
- half to 1/4 cucumber
- a handful of radishes
- 2 medium carrots
- 2 to 3 celery stalks
- one big red sweet paprika
- fresh herbs of choice, I used parlsey
- spring onion to taste (optional)
- CURRIED CRISPY CHICKPEAS:
- about 250 grams of chickpeas, rinse well if from a glass jar
- a small teaspoon of coconut oil
- one tablespoon of curry powder
- half to one tablespoon of kardemom
- a dash of dried ginger
- a teaspoon of turmeric
- a dash of dried garlic (fresh cloves are also an option)
- half a tablespoon of dried oregano
- half a tablespoon of cumin
- salt and pepper to taste
- FOR ABOUT ONE CUP OF CREAMY AVOCADO DRESSING:
- 1 ripe avocado, diced
- 1 cup orange juice (or apple juice)
- 2 teaspoon tamarind paste (or 5 dates soaked and blended with the juice of one lime)
- 1 tablespoon of curry powder
- dash of cayenne pepper and/or ginger powder
- Celtic salt to taste
- black pepper to taste
Instructions
- CURRIED CRISPY CHICKPEAS:
- Add coconut oil in a pan and stir fry the chickpeas at medium heat for about 10 minutes slowly adding the herbs. It helps if the chickpeas are not too wet, so drain well. Keep on the heat until they chickpeas are crispy. You can also pop them in the oven instead. Season to taste while they are still warm.
- CREAMY AVOCADO DRESSING:
- Place the ingredients in a blender and blend until smooth. Add water to thin if necessary.
- MIXED RAW SALAD:
- Cut all the veggies in small little chunks and combine in a bowl with the curried crispy chickpeas, popped quinoa and finish off with the creamy avocado dressing and some fresh herbs.
