Tahini Noodle Salad with Roasted Carrots & Chickpeas
Rating
5 out of 5 stars
(4)
Ingredients
2-3 servings
- 3 medium carrots, chopped
- 1 cup cooked chickpeas, drained and rinsed
- Extra-virgin olive oil, for drizzling
- 6 ounces whole wheat, brown rice, or soba noodles
- 1 small cucumber, thinly sliced
- 6 radishes, thinly sliced
- handful of baby greens (arugula, spinach, or similar)
- 1 tablespoon hemp seeds or sesame seeds
- lime slices, for serving
- sea salt
- 1 tablespoon tahini
- 1 tablespoon peanut butter (or almond butter)
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, minced
- 1 tablespoon fresh lime juice
- 1 tablespoon rice vinegar
- ¼ teaspoon sriracha
- 2 tablespoons warm water, more as needed
- ¼ teaspoon honey* (optional)
- sea salt
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Preparation
Step 1
Preheat the oven to 450°F and line a baking sheet with parchment paper.
Step 2
Place the carrots and chickpeas on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast for 15 to 20 minutes, or until the carrots are tender but still have a bite.
Step 3
Make the sauce: In a small bowl, stir together the tahini, peanut butter, olive oil, garlic, lime juice, rice vinegar, sriracha, water, and a pinch of salt. Taste and if it’s a little bitter, add the honey, if desired. Season to taste with more salt or sriracha. If necessary, add more water until the sauce is a drizzle-able consistency.
Step 4
Bring a medium pot of salted water to a boil. Prepare the noodles according to the instructions on the package, cooking until al dente. Drain and rinse in cold water.
Step 5
In a large bowl, toss the noodles with a generous scoop of the sauce. Add the cucumber, radishes, greens, carrots, chickpeas, and hemp seeds and toss with the rest of the sauce. Taste and adjust seasonings. Serve with lime slices on the side.
Step 6
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Chef's notes
*Vegan option:
use agave or a pinch of sugar instead of the honey.
