With warm, Thai spiced, crunchy, roasted chickpeas; cool, crisp cucumber and carrot noodles, fresh veggies and a light, sweet n’ sour dressing, this salad is healthy, refreshing and perfect for summer!
Well hello, friends! How was your weekend?!
I had a fantastic weekend, thank you for asking. 😉 We had so much fun in Wrightsville Beach.
…Bum planted in a lounge beach chair, toes in the sand, cocktail in one hand and a book in the other. The coastal breeze and summer sun upon my face, while the sounds of classic 70’s rock and 90’s alternative filled my head (<– I have eclectic taste. I know.) Walks on the beach, room service on repeat and a nice date night out.
It was weekend perfection.
Honestly, an extended stay at the beach was exactly what the doctor ordered. Well, not a real doctor, although they really should write prescriptions for R&R. It was the perfect reset and I’m sad it is back to reality. Obviously.
Wouldn’t it be nice if life could just be one looooong vacation? The demands of life, bills, work schedules, etc., they really are a buzz kill! 😉
Anyways, I’m in that weird mood that accompanies getting back from a vacation – where you feel like you need a vacation from your vacation. Therefore I’m going to keep it kind of short today.
That said, let’s be real for a minute. If you follow this blog you are probably looking at the photos and asking yourself what’s going on… where is the fruit? Where are the grill-masta’-like char marks?
Well, I ate all the fruit, I typically reserve grilling for dinners, and this is what I have been devouring daily for lunch. Plus this bowl of healthy yum is perfect for #MeatlessMonday. Thai Roasted Chickpeas with Sweet & Sour Cucumber Noodle Salad
Light, healthy and refreshing this salad totally satisfies my summer cravings. With warm, Thai spiced, roasted, crunchy chickpeas; cool, crisp cucumber and carrot noodles, fresh veggies and a light, tangy, sweet n’ sour dressing, this salad checks all the right boxes.
Plus, this pretty bowl of spiralized noodle-y fun couldn’t be any easier to throw together. Simply season and roast some chickpeas, spiralize carrots and noodles, chop a few veggies, whisk together the dressing and gently toss everything together.
- If you cook your own chickpeas substitute 1 ½ cups of cooked chickpeas for 1 can. Have you tried the slow cooker method yet? It is stupid easy and tastes way better than canned. Since I started cooking my own chickpeas a while back I haven’t touched the canned kind. Give it a try, I promise you will be surprised at how much better they taste.
- Regardless of what type of chickpea you use (canned or cooked by you), make sure you dry the chickpeas very well before roasting. The key to crispy roasted chickpeas, is to make sure they are as dry as possible before roasting. I use paper towels to dry them and then allow them to sit out on the counter for 20-30 minutes to air dry even more before roasting. But, if you don’t have time, at least paper towel dry them well.
- If you don’t have a spiralizer you can’t make this salad. Kidding!!! You can use a vegetable peeler to make long strands of cucumbers and carrots. Obviously a peeler won’t produce fun, curly strands, but it will still make “noodles”.
- You can make the salad in advance, but the cucumbers will release water as they sit, so keep the cucumber noodles separate. You can also roast the chickpeas in advance, but you want to keep those separate as well. They will lose some of their crunch if made in advance, but you can reheat them for 5 minutes in the oven to restore their crispiness.
Perfect for lunch or an easy weeknight dinner, this Thai Chickpea with Sweet and Sour Cucumber Noodles Salad is sure to please! Until Thursday friends, cheers – to oodles and oodles of sweet n’ sour veggie noodles.
- Thai Spiced Roasted Chickpeas:
- 1 (15 ounce) Can Chickpeas* - drained, rinsed and completely dried
- 2 tsp Canola Oil
- ½ tsp Kosher Salt
- ½ tsp Garlic Powder
- ½ tsp Coriander
- ½ tsp Ground Ginger
- ¼ tsp Onion Powder
- ¼ tsp Chili Powder
- ¼ tsp Cumin
- ⅛ tsp Cinnamon
- 1 large Hothouse Cucumber
- 2 large Carrots
- 1 Red Bell Pepper – small dice
- ¼ Cup Cilantro Leaves – roughly chopped
- 1 Cup Red Onion – finely diced
- 2 Green Onions – thinly sliced
- Sesame Seeds, to taste
- 4 TBS Thai Sweet Chili Sauce
- 2 TBS Rice Wine Vinegar
- 1 TBS Fish Sauce
- 1 TBS Lime Juice
- 1 tsp Ginger – grated
- ⅛ tsp Salt
- Roast the Chickpeas: Preheat oven to 400 degrees F and line a large baking sheet with aluminum foil for easy clean up. Toss chickpeas with oil to coat and then with spices. Spread chickpeas out on baking sheet and bake for 20 minutes. Gently shake the pan to stir the chickpeas and continue to roast for an additional 18-20 minutes, or until chickpeas are golden brown and crunchy. Remove from oven and allow to cool on pan for 5 minutes.
- Meanwhile, Prep the “noodles”: Use a spiralizer or vegetable peeler to cut the cucumber and carrots into noodles. Pat the cucumber noodles thoroughly dry with paper towels.
- Make the Dressing: In a small bowl whisk together all dressing ingredients. Set aside.
- Make the Salad: In a large bowl combine both “noodles”, bell pepper, cilantro, and both onions. Pour dressing over salad and gently toss to combine.*
- To Serve: Divide the salad between serving bowls and top with roasted chickpeas. Garnish with sesame seeds if desired. Enjoy!
*Make sure you dry the chickpeas very well before roasting. If you have time, dry them with paper towels and let them sit on the counter to air dry for 30 minutes before roasting.
*You can make the salad in advance, but the cucumbers will release some of their water and thin the dressing. Do not top the salad with roasted chickpeas and sesame seeds until ready to serve.
*Roasted chickpeas can be made up to 1 day in advance. Cool completely and store in an air-tight container on the counter. Reheat at 400 degrees F for 5 minutes to restore crispness.
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