Tahini Noodle Salad with Roasted Carrots & Chickpeas

Preheat the oven to 450°F and line a baking sheet with parchment paper.

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.

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.

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.

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.