THE DISH

A plant-based version of curried chicken salad that’s creamy and hearty and pairs perfectly with our earthy yet sweet beet noodles. Includes our Beet Noodles, our organic Coconut Curry and our Italian Herb Chickpea Medley

HEAT
1 tbsp olive oil in a skillet over medium-high heat
COOK
1 bag Beet Noodles for 2 minutes with a pinch of salt/pepper, then add ½ cup water, cover and cook for 4-5 minutes, tossing occasionally until noodles are cooked al dente
MASH
1 containerItalian Herb Chickpea Medley with 4 tbsp Coconut Curry in a bowl using a potato masher or fork, leaving a few beans whole
FINISH
by serving beet noodles on top of mashed chickpea salad

Did you know? Beets get their red pigment from betalain, antioxidants that protect the cells from toxins and aid in the body’s detoxification processes. 

WHAT'S INSIDE
  • V
    Vegan
  • G
    Gluten-free
  • P
    Rich in Fiber
  • P
    Rich in Protein

Ingredients for Beet Noodles: Beets     

Ingredients for Italian Herb Chickpea Medley: Chickpeas, Green Peppers, Edamame Beans (Soy), Sunflower Oil, Olive Oil, Carrots, Red Peppers, Sea Salt, Italian Seasoning, Garlic, Citric Acid, Black Pepper, Vinegar, Cumin

Contains: Soy

Ingredients for Coconut Curry: Organic Garbanzo Beans, Water, Organic Tahini (Sesame Seeds), Organic Extra Virgin Olive Oil, Organic Agave Nectar, Organic Jalapenos, Organic Dried Coconut, Sea Salt, Organic Lime Juice, Citric Acid, Organic Curry Powder, Organic Spices, Organic Garlic Powder

Contains: Coconut

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