Ribbon & Chickpea Salad with Turmeric Dressing

Prep / Cook / Total    -    5 / 10 / 15min

Ingredients

• 5-6 medium carrots (rainbow if possible)
• 3 beetroots
• 1 large cucumber
• 1 can chickpeas (drained)
• 1/4 cup toasted almonds
• a bunch of fresh coriander
• Dressing
• 2 tbs turmeric powder (or 35ml Original Bio-Fermented Turmeric liquid)
• 1 tsp freshly grated ginger
• 1 garlic clove – finely chopped
• 1/4 tsp black pepper
• 1/2 tsp cinnamon
• 1 tsp honey
• 1 tbs coconut oil
• 1/2 cup coconut milk
• pinch of salt
• splash of fresh lemon juice

Instructions

• Mix the dressing ingredients (minus the lemon juice) and set to the side
• Use a veggie peeler to create thin ribbons of carrot, beetroot, and cucumber
• Toast and roughly chop the almonds.
• Assemble the salad, by mixing vegetable ribbons, chickpeas, and a handful of chopped coriander, drizzle the dressing generously on top and sprinkle with the toasted almonds.
• Add a splash of fresh lemon juice and salt if necessary.