• Home
  • About
  • Recipe Index
  • Contact & Work With Me
  • Press
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

No Spoon Necessary

Seasonal Recipes & Unique Twists on Classic Dishes

Thai Roasted Chickpeas Vegetable Noodle Salad

Published June 13, 2016. Last Updated May 20, 2018 by Cheyanne

Jump to Recipe  ↓ Print Recipe  ❒

2297shares
  • Facebook
  • Twitter

Crunchy, Thai spiced, roasted chickpeas with tender-crisp cucumber and carrot noodles, fresh veggies and a light, sweet n’ sour dressing. This Thai Roasted Chickpeas with Vegetable Noodle Salad is healthy, refreshing and perfect for summer!Overhead shot of Thai Roasted Chickpeas with Vegetable Noodle Salad in a small bowl with a fork inserted into the noodles and an additional salad, jar of dressing, pale purple linen and lime wedge surrounding the bowls.
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. 
Overhead shot of all the ingredients needed to make Thai Roasted Chickpeas with Vegetable Noodle Salad recipe neatly organized on a gray surface with a pale purple linen.Angled shot of sweet and sour dressing being poured onto Vegetable Noodle Salad - step 4 of the recipe for Thai Roasted Chickpeas with Vegetable Noodle Salad.

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.Overhead, up close shot of Thai Roasted Chickpeas with Vegetable Noodle Salad.

Quick Navigation - Table of Contents

  • Thai Roasted Chickpeas with Vegetable Noodle Salad
    • How to roast chickpeas?
      • How to season roasted chickpeas?
    • Notes, Tips & Tricks for Thai Roasted Chickpeas with Vegetable Noodle Salad recipe:
    • Thai Roasted Chickpeas with Vegetable Noodle Salad
      • Ingredients
      • Instructions
      • Notes
      • Nutrition
      • You Might Also Like…

Thai Roasted Chickpeas with Vegetable Noodle Salad

Light, healthy and refreshing, this cold noodle 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.

Easy, peasy 100% deliciousness.Angled shot of Thai Roasted Chickpeas with Vegetable Noodle Salad in a small bowl with an additional salad and jar of dressing barely visible in the background.

How to roast chickpeas?

Roasting chickpeas is quite simple and easy, however there are a few tips to ensure your chickpeas are crispy after roasting!

First, make sure you drain and dry your chickpeas well before roasting! Removing as much moisture as possible is essential! And, if you want to take things one step further, I recommend peeling the chickpeas. I know it’s an annoying task, but it will make a difference. So, if you have the time and patience, peel those suckers.

Second, toss the dried, cooked chickpeas in oil and seasoning. Just like roasting anything in the oven, oil will aid in the crisping process.

Third, make sure you shake the pan halfway through roasting to ensure even crisping and browning.

Last, once you are done roasting, allow the chickpeas to cool on the pan before using. The heat from the pan will continue to crisp the chickpeas as they are cooling.

How to season roasted chickpeas?

You can season chickpeas before roasting with any spice combination you would like! Think – cajun seasoning, taco seasoning, or seasoning simply with salt and pepper.

In this Thai Roasted Chickpeas with Vegetable Noodle Salad recipe, the chickpeas are seasoned with a flavorful bled of Thai inspired dry spices – garlic, ginger, coriander and cinnamon to name a few.

Angled shot of Thai Roasted Chickpeas with Vegetable Noodle Salad in a small bowl with a fork inserted into the noodles and an additional salad and jar of dressing blurred in the background.

 

Notes, Tips & Tricks for Thai Roasted Chickpeas with Vegetable Noodle Salad recipe:

  1. 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.
  2. 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.
  3. 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”.
  4. You can make the vegetable noodle 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.Angled shot of Thai Roasted Chickpeas with Vegetable Noodle Salad in a small bowl with a fork inserted into the noodles, lifting them out of the bowl.

Perfect for lunch or an easy weeknight dinner, this Thai Roasted Chickpeas with Vegetable Noodle Salad is sure to please! Until Thursday friends, cheers – to oodles and oodles of sweet n’ sour veggie noodles.

XOXO

Cheyanne

 

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

 

How to makeThai Roasted Chickpeas with Vegetable Noodle Salad recipe at home👇

Print Recipe
5 from 9 votes

Thai Roasted Chickpeas with Vegetable Noodle Salad

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!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: entree, Salad
Cuisine: Fusion, Thai
Keyword: carrot, chickpea, cucumber, Easy, Healthy, noodles, quick, roasted
Servings: 4
Calories: 86kcal
Author: Cheyanne Holzworth

Ingredients

  • 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
  • 1/8 tsp Cinnamon
  • Salad:
  • 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
  • Dressing:
  • 4 TBS Thai Sweet Chili Sauce
  • 2 TBS Rice Wine Vinegar
  • 1 TBS Fish Sauce
  • 1 TBS Lime Juice
  • 1 tsp Ginger – grated
  • 1/8 tsp Salt

Instructions

  • Roast the Chickpeas: Preheat oven to 375 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 40-45 minutes, or until chickpeas are golden brown and crunchy.  Make sure you gently shake the pan to stir the chickpeas and ensure even crisping halfway through roasting. 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!

Notes

*You can substitute 1 ½ cups cooked chickpeas for canned.
*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.

Nutrition

Calories: 86kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Sodium: 895mg | Potassium: 207mg | Fiber: 1g | Sugar: 10g | Vitamin A: 7125IU | Vitamin C: 43.3mg | Calcium: 16mg | Iron: 0.4mg

Thai Roasted Crispy Chickpeas with Cucumber & Carrot Noodle Salad- long pin1

2297shares
  • Facebook
  • Twitter

You Might Also Like...

  • Roasted Carrot Noodle Salad
  • Overhead shot of two Thai Tahini Veggie Soba Noodle Bowls with a teal linen, ramekin of tahini sauce and chopsticks scattered around the bowls.
    Thai Tahini Veggie Soba Noodle Bowls
  • Thai Ginger Steak Noodle Salad
  • Thai Cashew & Mango Slaw Salad

Stay up to date

Subscribe to receive FREE New Recipe Updates:

« Chicken, Spinach & Strawberry Pizza
Tequila Sunrise Chicken {with Cherry-Orange Salsa} »

Comments

  1. Beeta @ Mon Petit Four says

    June 21, 2016 at 2:32 am

    Love this salad idea! I’m always looking for new tasty and healthy salad recipes. Can’t wait to try this with the roasted chickpeas!

    P.S. My mind is always having me believe it’s time for a vacation! 😉

    Reply
  2. Nadia says

    June 20, 2016 at 5:22 pm

    Such a delicious looking salad with so many fresh ingredients and flavours 😀 Love the idea of adding roasted chickpeas so a salad! 😀

    Reply
  3. Geraldine | Green Valley Kitchen says

    June 18, 2016 at 12:08 pm

    I need this salad, Cheyanne – it’s going to be boiling hot here the next couple of days (triple digits) and this salad looks so cool and refreshing. Glad you had a relaxing weekend – everyone needs a break now and then – and a beach weekend is the way to go!

    Reply
  4. karrie @ Tasty Ever After says

    June 16, 2016 at 6:20 pm

    5 stars
    Yay to fantastically relaxing vacations!! So glad you guys had fun and sunny weather…now don’t wait so long to plan the next one, okay? 🙂 This salad looks the bomb dot com dude! Yummy yum yum! Roasted chickpeas are the best and using them to top this delish salad is simply beautiful. Good job, as always, my friend 😉

    Reply
  5. Kim | Low Carb Maven says

    June 15, 2016 at 12:48 pm

    5 stars
    I’m so glad you enjoyed your much deserved R&R. I think 1970’s rock, rocks and since I was in HS in the late ’90’s (Oops! I just dated myself – I’m OLD) I like that, too. You totally killed it with this salad. I l-o-v-e it. Roasted chick peas used to be one of my favorite snacks and I love how you’ve spiced them! I’m definitely making a low carb version for my family this Summer. Thanks!

    Reply
  6. Mary @ LOVE the secret ingredient says

    June 15, 2016 at 11:48 am

    I absolutely love this! Chickpeas have become a very easy customizable snack for me, but I haven’t been adding them into my meals as much as I can. Love the spices, I’ll be making this soon!

    Reply
  7. Traci | Vanilla And Bean says

    June 15, 2016 at 9:28 am

    Hooray for vacation! A much needed respite for the soul… so happy you had a good one Chey! I sometimes experience post vaca fog too…. we need more of them in our overscheduled, modern lives. Seriously. I love your take on meatless Monday and incorporating roasted chickpeas is perfect to round out this noodley salad. That dressing has me all like up in it! So good. I’m with ya on the fruit. I can’t seem to do anything with it but eat it straight. No baking or cooking with it yet! Just got a few lbs of cherries and am devouring them! xo

    Reply
  8. Jess @ What Jessica Baked Next says

    June 15, 2016 at 8:01 am

    Glad to hear you’re having a great holiday, Cheyanne! 🙂 This salad looks gorgeous, love the Thai roasted chickpeas. Super delicious combination with the cucumber and carrot noodle salad. Great recipe!

    Reply
  9. Anu - My Ginger Garlic Kitchen says

    June 15, 2016 at 3:44 am

    So happy to know that you got to relax and enjoy a great weekend. Sometimes we need to get away from that regular hectic schedule and relax. Relaxing time is all we need once in while after a long work. You deserved it dear girl. And I am loving this stunning and delicious and healthy salad. Those carrot & cucumber noodles, that yummy and flavorful dressing, and those chickpeas!! Wow!Just perfect to make my day. I want this badly! Have a great week ahead! 🙂 <3

    Reply
  10. Cailee says

    June 14, 2016 at 9:09 pm

    Glad you had such a lovely vacation Cheyanne! And this salad looks perfect! Those noodles, that dressing, and those chickpeas!! I love it all!! YUM!
    xoxo Cailee!

    Reply
  11. Shashi @ RunninSrilankan says

    June 14, 2016 at 1:44 pm

    Yayyyy!!! Finally!!!! Finally, y’all got to enjoy that much-needed break! So glad for y’all and so glad that the weather finally co-operated! And Cheyanne, I know the feeling of needing a vacay to recover from your vacay, very well! Heck, every Monday i feel like I need a weekend to recover from my weekend! Ahh- i can dream eh?!
    BTW – I saw this bowl of deliciousness on IG and girl! Wow! I especially LOVE those spiced chickpeas – the cinnamon mixed in with those other spices makes for one fascinatingly tasty recipe – though am not sure if those chickpeas would make it into a salad as I’d be noshing on them nonstop!

    Reply
  12. Leslie @ flora foodie says

    June 14, 2016 at 1:19 pm

    Mmmmmm, this salad looks incredible! I’ll eat pretty much anything with Thai sweet chile sauce, really, but everything in this recipe sounds fantastic 🙂

    Reply
  13. Cathy | whatshouldimakefor.com says

    June 14, 2016 at 9:03 am

    So glad you finally got to take your vacation! Long overdue. And you came back swinging with this thai salad. All of those bright, fresh flavors perfect for summer dining. Can’t wait to try!

    Reply
  14. [email protected] says

    June 14, 2016 at 8:50 am

    Nothing like a beach vacation. And, I now must buy a vegetable spiralizer. This salad sounds so refreshing and I need it today – the weather here in the 90s (which is normally okay), but that humidity level is over 80%. Thanks for sharing.

    Reply
  15. Evi @ greenevi says

    June 14, 2016 at 8:32 am

    This is exactly the type of salad I love! The roasted chickpeas with all the fresh veggies and the sweet-sour dressing sounds amazing, pinned 🙂

    Reply
  16. Keri @ Fashionable Foods says

    June 14, 2016 at 8:01 am

    So happy you got your beach weekend, Cheyanne! We decided to have a beach day on Sunday, but it turned into a beach “hour”. The flies were SO bad that we had leave, all bit up. I’m swollen with bites! Apparently we made the mistake of going when there was a west wind, at least that’s what everyone tells us. Better luck next time, I suppose. I will say, next time I head to the beach I’m taking this salad! I love packing refreshing salads, and this looks like it will be just perfect. Pinned!

    Reply
  17. Kate @ Framed Cooks says

    June 14, 2016 at 7:25 am

    First of all, HURRAY FOR YOUR VACATION! It sounds like it was just plain heaven and worth all that wait! And this looks like the perfect, perfect post-vacation supper – pretty and healthy and delicious. Pinned and here’s to your next vacation! xo

    Reply
  18. Ben Maclain says

    June 14, 2016 at 7:20 am

    5 stars
    Glad your little trip was a success (read: any rain occurred). However, it’s true: after a nice vacation you need to take another one so go ahead:) I love all these flavors (and textures) going on in this salad. And you know what?
    People often being inspired by their recent trips so I look forward to something fancy-summery-beachy:) Well done, Chey!

    Reply
  19. Mir says

    June 14, 2016 at 6:25 am

    I wish you’d taken longer than a weekend, Cheyanne. Those beach pics were great. Made me happy you were getting some much-needed R & R!
    Hope you get some little breaks along the way as you’re making salads that are in every way amazing and inventive. I can’t believe this one! So wow-inducing!

    Reply
  20. Kelly says

    June 13, 2016 at 10:42 pm

    Aaw yay! So glad you finally got to go away and get some much needed R&R! The first week back from vacay is always the hardest but hopefully this gorgeous meal helped make it a bit easier. Love the Thai flavors and roasted chickpeas!

    Reply
  21. Sues says

    June 13, 2016 at 10:20 pm

    Yum yum yum I LOVE roasted chickpeas and Thai flavors are definitely my most favorite flavors ever. What a fantastic salad!!

    Reply
  22. Izzy @ She Likes Food says

    June 13, 2016 at 10:02 pm

    Ahh, the beach sounds like exactly where I want to be right now! Glad you had fun!

    This salad is so beautiful! I love all the colorful ingredients with that delicious sounding dressing! I got a spiralizer recently and haven’t used it nearly as much as I should be. Looks like I need to break it in with this salad 🙂

    Reply
  23. Gayle @ Pumpkin 'N Spice says

    June 13, 2016 at 9:18 pm

    So glad you had an enjoyable vacation! I think doctors definitely need to start officially prescribing some R&R…it would do the world a lot of good! Now onto this salad…YUM! I love that you roasted the chickpeas and added lots of fresh veggies in here. Just what I need after overindulging this past weekend. So pretty, too! Pinned, of course!

    Reply
  24. marcie says

    June 13, 2016 at 5:49 pm

    I’m so glad you got that vacay, Cheyanne, and that is was everything you wanted it to be! This is one of the prettiest meatless Monday meals ever, and I love the sound of all those spices on those chickpeas! This is the perfect warm weather salad and I wish I had a big bowl!

    Reply
  25. Stacey @ The Sugar Coated Cotted says

    June 13, 2016 at 5:29 pm

    YAY!! you finally got your well deserved vacation! Im so glad you got some well deserved R&R. These photos are great, I love the bowls. Now lets talk about the food itself, dreamy and yummy. All the wonderful flavors that make food an experience. Pinned. Take care.

    Reply
  26. [email protected] says

    June 13, 2016 at 5:27 pm

    Yay I’m so glad you guys had a great trip!! And oh gosh, I pretty much always feel like I need a vacation from the vacation! I know exactly what you mean!! These bowls sound faaantastic! I always love cucumbers but love them even more when the hot weather arrives!

    Reply
  27. Rahul @samosastreet.com says

    June 13, 2016 at 3:08 pm

    YUM!!!!!!! I love these salads at Thai restaurant. Cheyanne your salad looks so delicious, I’ve got a fancy spiralizer and need to make more use of it

    Reply
  28. [email protected] says

    June 13, 2016 at 1:52 pm

    Yum! that dressing sounds delicious! this is the kind of lunch I can eat everyday!

    Reply
  29. Sarah says

    June 13, 2016 at 1:24 pm

    Welcome back to reality! I know how that goes coming back from a relaxing trip, but I’m glad to hear it was relaxing and restful. This salad looks just stunning- just what I need to try to “get healthier” this summer.

    Reply
  30. Adina says

    June 13, 2016 at 12:48 pm

    Great looking salad and roasted chickpeas make anything even better! I love the dressing, is something new to me.

    Reply
  31. mira says

    June 13, 2016 at 12:47 pm

    So glad you guys had a nice weekend! Now it will be a little difficult to get back to normal 🙂
    What a gorgeous salad! Perfect for a weekday lunch! Pinning to try it!

    Reply
  32. Miriam - londonkitchendiaries.com says

    June 13, 2016 at 11:15 am

    Happy to hear that you had a great weekend in Wrightsville Beach! So Well deserved! I discovered my love for Thai spices on our trip to Thailand two years ago. Many happy memories … Better get my spiralizer out of the cupboard 🙂

    Reply
  33. Lauren Gaskill | Making Life Sweet says

    June 13, 2016 at 11:03 am

    5 stars
    Wrightsville Beach sounds amazing! Glad you had some time to unwind. These chickpeas are about to become my new go-to snack! Love, love, love everything you have going on here, love! And beautiful pics, as always. Definitely sharing this one. XOXO <3

    Reply
  34. [email protected] says

    June 13, 2016 at 11:03 am

    5 stars
    How perfect sounding was that vacation of yours!! Sun, surf, book, Boy, cocktails…it doesn’t get any better!! And this salad…I want those Thai roasted chickpeas to munch on, NOW! This is so full of flavor you’d never guess it’s healthy! Love it, my friend!! xo

    Reply
  35. Rachelle @ Beer Girl Cooks says

    June 13, 2016 at 10:31 am

    Thank goodness you finally got your beach vacation! It sounds heavenly and I may have to follow your lead and head that way myself! First and foremost, I have to buy a spiralizer and put this Thai chickpea salad on the menu to get bathing suit ready. It looks so delicious I won’t even know it’s good for me! 🙂

    Reply
    • Cheyanne Bany says

      June 13, 2016 at 5:37 pm

      You MUST follow my lead, Rachelle! I know you are planning something, so I am super excited for you! You deserve some R & R!!! You should get a spiralizer, they are awesome!! Veggie noodles for ALL! Thanks for the comment, pretty lady! Cheers!! <3

      Reply
  36. allie @ Through Her Looking Glass says

    June 13, 2016 at 10:20 am

    Dear Cheyanne – I am SOOOO happy about your vacay. It sounds like perfection. These are all things I love to do too – sit at the beach, good reads, room service etc. And so glad the sun finally cooperated. YAY. That vitamin D and R & R should last you and Boy a long time. So happy for you. This salad is amazing and who would miss the meat with these gorgeous roasted chick peas! Just a gorgeous bowl in every way and once again you have outdone yourself with the colors and flavors going on here. BEAUTIFUL!!!! Have a great week coming down off your weekend, and hope you get to repeat your getaway sooner rather than later. XO

    Reply
    • Cheyanne Bany says

      June 13, 2016 at 5:36 pm

      Hmmmm… it should last us a long time, but I’m already ready for another vacation!! Lol! Thank you so much for the kind comment as always, dear friend! Cheers to you and a beautiful week, Allie!! XO

      Reply
  37. Gaila says

    June 13, 2016 at 10:05 am

    5 stars
    Yay!! you got to enjoy a perfect vacation weekend!! so happy for you!! this salad looks amazing Chey!

    Reply
    • Cheyanne Bany says

      June 13, 2016 at 5:34 pm

      Thank you Gaila!! Cheers, girl!

      Reply
  38. Harriet Emily says

    June 13, 2016 at 9:55 am

    5 stars
    Ahhh this salad bowl looks so incredible Cheyanne! I love love love the sound of the thai roasted chickpeas! Such an amazing recipe, and perfect for summer. I can’t wait to try it! I’m so glad you got to enjoy such a nice time away too <3

    Reply
    • Cheyanne Bany says

      June 13, 2016 at 5:33 pm

      The Thai roasted chickpeas are seriously addictive, Harriet!! I eat them all the time… guess it’s a great thing they are healthy, huh? 😉 Thanks for the comment, dear! Cheers! <3

      Reply
  39. Demeter | Beaming Baker says

    June 13, 2016 at 9:34 am

    5 stars
    Let me just say, my heart was literally pounding while your page was loading, waiting in suspense to hear if your Vacay Saga had ended well! Well, YES it did!!! Woot woot!!! I’m so friggin happy that you and boy got to go relax your butts off. Yay!!
    That vision: a cocktail in one hand, a book in another–is just perfection. 🙂 Loving it! Also, did you happen to listen to Pearl Ja, Third Eye Blind, Lisa Loeb?? Do NOT even get me started on 90s alternative!! Lolol. And d’awww on walks on the beach. <3
    Meanwhile, this Thai roasted chickpea salad is just EVERYTHING. How do you seriously make a salad look this good? So, so happy that you two went (and more importantly, LOVED it). Big hugs to ya, Chey! Pinning, of course. xoxoxo

    Reply
    • Cheyanne Bany says

      June 13, 2016 at 5:32 pm

      Hahahaha! Trust me, Demeter, I am SOOO glad the vacation finally became a reality!! I guess the third time is the charm! 😉 I met Lisa Loeb in person on my birthday when I was little – I was totally star struck! And I love Pearl Jam and 3rd Eye Blind! Same cloth – great ears! hahahaha. Thank you so much for the comment love, sweetness! Cheers to you, lady! xoxoxoxo

      Reply
  40. Jennifer @ Seasons and Suppers says

    June 13, 2016 at 9:29 am

    Absolutely wonderful salad! And so glad to hear you finally got a great vacation. Sounds heavenly 🙂

    Reply
    • Cheyanne Bany says

      June 13, 2016 at 5:30 pm

      Thank you, Jennifer!! Cheers! 🙂

      Reply
  41. Kathy @ Beyond the Chicken Coop says

    June 13, 2016 at 8:28 am

    I could use this for lunch today…I could also use a few days on the beach! Glad you had a restful get away, but sometimes it’s tough to come back!

    Reply
    • Cheyanne Bany says

      June 13, 2016 at 5:30 pm

      If we were neighbors I’d bring this over to you, Kathy! 🙂 Thank you so much for the comment! Cheers!

      Reply
  42. Dannii @ Hungry Healthy Happy says

    June 13, 2016 at 8:22 am

    Yay – I am so glad that you finally got to have a nice relaxing weekend away. If I was a doctor, I would totally prescribe beach holidays for most things. The sea always helps!
    What also helps is anything with Thai flavours – I could eat Thai food all day.

    Reply
    • Cheyanne Bany says

      June 13, 2016 at 5:29 pm

      Right, Dannii? Well if you were a doctor I’d be going to you often! 😉 And clearly we crave the same things, because I could eat Thai food all day too. Thank you so much for the comment, girlie! Cheers!!

      Reply
  43. [email protected]'s Recipes says

    June 13, 2016 at 8:20 am

    A great veggie bowl…I love roasted chickpeas, but haven’t had them in ages…need to bake a huge batch just for myself!

    Reply
    • Cheyanne Bany says

      June 13, 2016 at 5:14 pm

      Roasted chickpeas are the best! You should definitely made a batch just for yourself, Angie!! Thank you for the kind comment! Cheers, friend!

      Reply
  44. Dawn @ Girl Heart Food says

    June 13, 2016 at 7:36 am

    So happy to hear you had an awesome trip, Cheyanne! I know what you mean saying you need a vacation from your vacation. Sometimes it’s hard to get back into the swing of things no matter how long your vacay was. I bet eating this salad would start the week off right. You have so many tasty flavours in there and it’s all so healthy…perfect if you’re spending time on the beach, right 😉 ? Pinning, of course! Hope you have a great week, girl! xo

    Reply
    • Cheyanne Bany says

      June 13, 2016 at 5:13 pm

      So hard to get back into the grind, Dawn!! Yes, this salad is perfect for trying to get beach ready! 😉 Thank you for the comment and pin, sweetie! Cheers to a fabulous week!! xo

      Reply
  45. Megan - The Emotional Baker says

    June 13, 2016 at 7:30 am

    So jealous of your beach trip! Sounds like you had a great time! & I’m sooo in love with this bowl – all my favorite flavors in one! You can guarantee I’ll be trying this soon 🙂

    Reply
    • Cheyanne Bany says

      June 13, 2016 at 5:11 pm

      Don’t be jealous, Megan!! It took us over 5 years to get to the beach… so hopefully you get a vacation well before that. I’ll keep my fingers crossed for you! 😉 Thank you so much for the comment, girlfriend!! Cheers! <3

      Reply
  46. Kathryn @ Family Food on the Table says

    June 13, 2016 at 6:59 am

    5 stars
    I am so, so glad you had such a fun time on your much deserved vacation!! I sure wish it could have lasted longer because I totally know the post-vacation let-down feeling (and am bracing it for it myself next weekend). Just means you need to plan another little get away to look forward to!
    You know me and my veggies so I’m totally crushing on this salad! Roasted chick peas are such a fabulous salty, crunchy snack and you’ve got some seriously good flavors going on with these – plus on top of an amazing spiralized salad with all the other goodies? Oh I’m so in! Pinned! Have a fabulous week my friend! XO

    Reply
    • Cheyanne Bany says

      June 13, 2016 at 5:08 pm

      I hope you have a fabulous vacation this week, Kathryn!! Can’t wait to hear all about it on your blog! I know you are a veggie and chickpea fiend like me, so I’m thrilled you like this salad! Thank you so much for the comment, friend! Cheers to you, your family and a wonderful (long) vacation!! XO

      Reply
  47. Mary Ann | The Beach House Kitchen says

    June 13, 2016 at 6:37 am

    So glad you enjoyed your vacation Cheyanne! Yes, I also wish life was one long vacation at the beach! No better place. I’m totally drooling over this salad! The flavors, the absolutely GORGEOUS colors! It just screams summer. Your photos have me drooling! Enjoy your week my friend!

    Reply
    • Cheyanne Bany says

      June 13, 2016 at 5:06 pm

      I’m so jealous you live at the beach, Mary Ann! At least you can enjoy the surf and sand whenever you want! Thank you so much for the comment love! Cheers, friend – to a beautiful week!

      Reply
  48. Vivian | stayaliveandcooking says

    June 13, 2016 at 3:17 am

    Ohhhh Cheyanne, I’m so happy for you! You got to relax and enjoy a great weekend, well deserved if you ask me. Sometimes days like those are all you need to get your head back to “normal” right? All the hectic from daily life seems to be forgotten. At least for a while. I sure hope you can keep that feeling for a little longer dear!
    And as for this recipe, you know I love chickpeas… Yumm! Pinned! Have a great week XO

    Reply
    • Cheyanne Bany says

      June 13, 2016 at 5:04 pm

      I totally agree, sometimes a vacation is just NEEDED to get your head straight! Chickpeas are the BOMB, especially when roasted!! Thank you so much for the comment and pin, Vivian! Cheers!! xo

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

About me

Welcome to No Spoon Necessary! My name is Cheyanne - I am the blogger and girl behind the camera. I'm a culinary school graduate with a degree in culinary arts, and I have years of experience in a professional kitchen. I have a passion for seasonal ingredients and I believe anyone can create sensational food! Thank you for stopping by! I hope you stay awhile!

Stay up to date

Subscribe to receive FREE New Recipe Updates:

Connect

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search For Recipes:

What’s in Season Now – Pumpkin

Overhead, landscape photo of a bowl of Cheddar Cheese Apple Soup garnished with pumpkin seeds and crispy bacon with a blue linen, spoons and orange flowers in a vase surrounding the bowl.

The Best Cheddar Apple Soup

Overhead landscape photo of Pumpkin French Toast Casserole in a white baking dish with a neutral colored napkin, spoons and ramekin of maple syrup next to the dish.

Pumpkin French Toast Casserole

Overhead landscape photo of pumpkin chocolate chip muffins in a muffin pan with roughly chopped dark chocolate and cinnamon sugar strewn on top of the pan.

Pumpkin Chocolate Chip Muffins

Overhead, landscape photo of Pumpkin Pie Cake topped with swirled maple cream cheese frosting on a wire rack with a ramekin of pumpkin pie spice and a neutral linen next to the cake.

Easy Pumpkin Pie Cake

More Pumpkin Recipes

Comfort Food

Overhead landscape photo of a spread out stack of soft and chewy almond sugar cookies on a white wood surface - the bottom cookies are plain while the cookies on top of the stack are covered with a cookie icing and decorative sliced almonds.

Soft Almond Sugar Cookies (Easy Drop-Style!)

Overhead, landscape photo of Baked Camembert Cheese topped with burst Cranberries; with crackers and red grapes next to the cheese.

Easy Baked Camembert Recipe

Eye of Round Roast Beef

Overhead photo of Creamed Spinach Casserole in an oval baking pan with two serving spoons tucked into the casserole exposing the creamy spinach interior; with two wine glasses and a ramekin of chopped parsley next to the dish.

Easy Creamed Spinach Casserole Recipe

See more Comfort Food

No Spoon Necessary As Seen In

Get the Latest Recipes Straight to your Inbox

Copyright © 2021 | Privacy Policy

Copyright © 2021 · Divine Theme on Genesis Framework · WordPress · Log in