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Mixed raw salad with crispy curried chickpeas and creamy avocado dressing

Mixed raw salad with crispy curried chickpeas and creamy avocado dressing

  • Author: The Green Creator
  • 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

Scale
  • 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

  1. CURRIED CRISPY CHICKPEAS:
  2. 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.
  3. CREAMY AVOCADO DRESSING:
  4. Place the ingredients in a blender and blend until smooth. Add water to thin if necessary.
  5. MIXED RAW SALAD:
  6. 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.

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