Ribbon & Chickpea Salad with Turmeric Dressing

Prep / Cook / Total5 / 10 / 15min
Recipe typeVegan
CuisineSalad
Serves2

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.