Red, yellow, green, whatever the color, I love me some curry. Its distinctive flavor and aroma makes curry, in all its various forms, immensely popular with us – and our readers! Topped with delicious ever-so-slightly fried rice sticks and chickpeas, this salad is the perfect addition to your cooking repertoire.

Serve it for lunch or as accompaniment to warm plate of Curry Coconut Tofu.

Ingredients

For the Chickpeas:

15 ounces of cooked chickpeas, rinsed, drained and patted dry.

1 1/2 TBSP of flour (if going GF, use a bit of Bob’s All Purp)

2 tsp of yellow curry powder

1 tsp of ground ginger

1/2 tsp of Cajun seasoning

For the Slaw:

Curry vinaigrette

2 tablespoons prepared Indian curry paste

1 tablespoon Dijon mustard

2 tablespoons lime juice

2 tablespoons apple cider vinegar (great way to add nutrients)

1/4 teaspoon salt

3/4 teaspoon freshly ground pepper

1/4 cup plus 2 tablespoons extra virgin olive oil

1 package of broccoli slaw (prepackaged in your grocers produce section)

Method

First prepare your chickpeas using this method… Fried Chickpeas and set aside.

Then, in a bowl, whisk together the curry paste, mustard, lime juice, ACV vinegar, salt and pepper until the salt is dissolved, about a minute.

Next whisk in the olive oil, continue until fully emulsified.

Slaw and assembly

1 package of broccoli slaw

Prepared vinaigrette

1/4 cup fresh cilantro leaves

2 green onions, white and light green parts, thinly sliced.

1 package of thin rice noodles.

2 TBSP olive oil.

In a big bowl, toss together the slaw and vinaigrette. Remember to add a little at a time, you might not want to add the entire batch of vinaigrette. NOTE: vinaigrette will keep for up to 3 days in your fridge in an airtight container.

Next slightly fry your rice noodles. I know, I know, fry? Yup, we’re talking just a smidge. Heat up about a TBSP or two of olive oil in your fry pan. When it starts bubbling break off a little section of rice noodles and toss them in. They’ll immediately start to pop and poof. Using a fry scoop or tongs, quickly remove the noodles and place on a paper towel to drain. There really shouldn’t be much to drain, since you are lightly frying them. Remember to keep a close eye on them, they burn quickly. These little suckers are worth the trouble. I honestly think they make the salad.

Top with prepared chickpeas, onions, cilantro, and noodles.

Serve immediately.

Enjoy.