Jack and the BEANstalk Spirals

Swirl up the beanstalk with Jack while enjoying your Chickapea Spiral salad. All the freshness and flavour of an early autumn harvest from Jack’s Garden, brought to the table any time of year with pantry ingredients and pickled vegetables. Bring the enchantment of Jack and the BEANstalk to life with the whole family by getting those little hands into the kitchen.  Invite all family members to add their favourites to this gluten-free, vegan and nut-free dish. This meal is school safe and travels well, making it a great option to take on-the-go or for a packed cold lunch.


Jack and the BEANstalk Spirals

  • Prep Time:  10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18-20 minutes
  • Course: Salad
  • Cuisine: Canadian
  • Servings:  4

Dressing Ingredients:

  • 1 Tbsp red onion, grated
  • ½ tsp salt
  • 1 Tbsp Dijon mustard
  • 3 Tbsp red wine vinegar
  • ¾ cup avocado oil
  • 1 ½ tsp fresh lemon juice

Dressing Instructions:

  1. Grate the onion as finely as possible
  2. Squeeze the lemon juice, removing any seeds
  3. In a medium sized jar with a lid, mix all of the dressing ingredients together except the oil and lemon juice
  4. Slowly whisk in the oil
  5. Once the oil is incorporated, mix in the lemon juice 
  6. Seal the jar and shake the contents vigorously before pouring over the pasta salad
  7. Do not refrigerate the salad dressing

Salad Ingredients:

  • 1 package of Chickapea Spirals
  • 2 Tbsp table salt, (for cooking pasta)
  • ½ cup pickled green beans, chopped
  • ¼ cup red onion, chopped
  • ½ cup marinated roasted red peppers, chopped
  • ½ cup marinated artichokes, chopped
  • 1/3 cup sundried tomatoes, chopped
  • ½ cup baby spinach
  • 1 cup cherry tomatoes
  • Finishing salt to taste
  • Optional: edible flowers to garnish

Salad Instructions:

  1. In a large pot prepare the Chickapea Spirals to package specifications (heat 16 cups of water and 2 Tbsp of salt over high heat until boiling. Add the pasta to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 7-8 minutes)
  2. Drain and rinse the pasta with cool water
  3. Fill a large salad bowl with all the remaining salad ingredients except the finishing salt and edible flowers
  4. Mix the vegetables in the bowl thoroughly
  5. Stir in the rinsed Chickapea Spiral noodles into the vegetables
  6. Shake the salad dressing thoroughly 
  7. Pour the dressing liberally over the salad to taste
  8. Toss the salad well to serve
  9. Top with finishing salt and optional edible flower petals
  10. Enjoy!

Recipe Notes:

  • This recipe can be served cold and stored in a sealed container for up to two days once mixed
  • Store the salad dressing in a sealed jar on the countertop until ready to use
  • The salad dressing does not keep well on its own in the refrigerator as the contents will separate and the oil will solidify
  • Fresh lemon juice can not be substituted with success in this recipe
  • Substitute your family’s favourite vegetables in this recipe with ease