Cooking with turmeric

All Natural, All Australian, All Good

Ribbon & Chickpea Salad with Turmeric Dressing


Prep time: 5 mins           Cook time: 10 mins        Total time: 15 mins

Images from | viktoriastable

Recipe type: Vegan
Cuisine: Salad
Serves: 2


  • 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


  • 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


  1. Mix the dressing ingredients (minus the lemon juice) and set to the side
  2. Use a veggie peeler to create thin ribbons of carrot, beetroot, and cucumber
  3. Toast and roughly chop the almonds.
  4. 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.
  5. Add a splash of fresh lemon juice and salt if necessary.
Nature’s Help 500ml Bio-Fermented Turmeric Liquid Original Flavour on Turmeric Australian online shop

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