Thai Roasted Chickpeas with Cucumber & Carrot Noodle Salad

• Produce

  • 2 Carrots, large
  • 1/4 cup Cilantro, leaves
  • 1/2 tsp Coriander
  • 1/2 tsp Garlic powder
  • 1/2 tsp Ginger, ground
  • 1 tsp Ginger
  • 2 Green onions
  • 1 Hothouse cucumber, large
  • 1/4 tsp Onion powder
  • 1 Red bell pepper, small
  • 1 cup Red onion

• Condiments

  • 1 tbsp Fish sauce
  • 1 tbsp Lime juice
  • 4 tbsp Thai sweet chili sauce

• Baking & Spices

  • 1/4 tsp Chili powder
  • 1/8 tsp Cinnamon
  • 1/2 tsp Kosher salt
  • 1/8 tsp Salt
  • 1 Sesame seeds

• Oils & Vinegars

  • 2 tsp Canola oil
  • 2 tbsp Rice wine vinegar

• Nuts & Seeds

  • 1/4 tsp Cumin

• Other

  • 1 (15 ounce Can Chickpeas* - drained, rinsed and completely dried

Found on nospoonnecessary.com

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
• ⅛ 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
• ⅛ tsp Salt

Directions

• 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!