loveandlemons5.0
Tahini Noodle Salad with Roasted Carrots & Chickpeas
This tahini noodle salad is easy to put together - just whisk up the sauce and toss it with noodles, chickpeas, and roasted & raw veggies. A great recipe to pack for lunch!
👥 3 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●pot
📝 Preparation Steps
1
Preheat the oven to 450°F and line a baking sheet with parchment paper.
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.
medium carrots, chopped3
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.
tahini1 tablespoonpeanut butter (or almond butter)1 tablespoonfresh lime juice1 tablespoonrice vinegar1 tablespoonwarm water, more as needed2 tablespoons
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.
warm water, more as needed2 tablespoons
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.
radishes, thinly sliced6medium carrots, chopped3lime slices, for serving
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