¼ cup plain yogurt
1 tablespoon veganaise
2 tablespoons lemongrass paste
1 ½ tablespoons apple cider vinegar
1 teaspoon basil oil
3 garlic cloves
1 inch ginger finely chopped
¼ teaspoon Sandra’s Spice
¼ teaspoon freshly ground black pepper
1 15oz can organic chickpeas well rinsed
1 cup shredded carrots
4 scallions finely chopped
¼ cup sun dried tomato
¼ cup fresh parsley
¼ cup walnuts roughly chopped
radicchio finely sliced
¼ cup fresh parsley finely chopped
In a food processor add avocado, yogurt, veganaise, lemongrass paste, apple cider vinegar, basil oil, garlic cloves, ginger, Sandra’s Spice and black pepper. Pulse until creamy and set aside.
Rinse and drain chickpeas. In a medium bowl add chickpeas, carrots, zucchini, scallions, sun dried tomato 1 tablespoon of dressing and gently stir until ingredients are coated.
Using a veggetti spiral vegetable slicer, twist zucchini through to create the noodles.
In a medium sized serving dish, add zucchini noodles and chickpea mixture. Top with remainder dressing, parsley, walnuts and radicchio.