Sriracha Chickpeas, Cashews, Spinach Bowl with Ranch Curry Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant bowl of crispy sriracha chickpeas and cashews over spinach with a spiced ranch curry dressing. This vegan, gluten-free dish balances heat, crunch, and creamy dressing.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 15 oz can chickpeas ( or 1.5 cups cooked)
- 2 tsp oil
- 1 to 1.5 tbsp sriracha (or other hot sauce or asian chile garlic sauce)
- 1/3 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 to 1 tsp garam masala or curry powder
- 1 to 2 tbsp rice flour
- 1/2 cup cashews
- 1/2 tsp oil
- 1 tsp sriracha
- 1/4 tsp garam masala
- 1/4 cup vegan ranch or vegan mayo
- 1/4 tsp garam masala or curry powder
- 1/4 to 1/2 tsp turmeric
- 1 tsp lemon juice
- 8 oz Baby spinach or Greens
- sliced carrots
- sliced celery or cucumber
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1115mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1047mg
- Calcium
- 140mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1115MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.