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SWEET AND SOUR THAI CARROT AND CUCUMBER NOODLE SALAD


You’re going to la-la-loooove this sweet and sour Thai carrot and cucumber noodle Salad with refreshing cucumber, carrots, chickpeas, and peppers, topped with cilantro, sesame, and chia seeds and drizzled with a homemade sweet and sour sauce.
Ingredients
  • 3 TBSP fresh lemon juice
  • 3 TBSP extra virgin olive oil
  • 2 TBSP white vinegar
  • 1/4 tsp salt [plus extra, to taste]
  • 1/8 tsp dill [fresh or dried]
  • 1/8 tsp garlic powder
  • 1/2 tsp fresh minced garlic
  • 2 cups chickpeas [canned or cooked from dry]
  • 1/4-1/2 cup fresh chopped cilantro, plus extra to garnish
  • 1.5 large english cucumbers
  • 1 cup chopped green bell pepper
  • 1/4 cup finely minced onion
  • 2-3 extra large carrots
  • 2 TBSP honey
  • 2 TBSP rice vinegar
  • 1/2-1 TBSP sesame seeds
  • 1/2-1 TBSP chia seeds
Instructions
  1. Combine lemon juice, olive oil, vinegar, garlic powder, dill, salt, and minced garlic and whisk to emulsify.
  2. In a medium bowl add chickpeas, minced onion, chopped bell pepper, 1/2 an English cucumber [chopped] and cilantro.
  3. Pour in dressing and mix thoroughly. The longer you allow them to marinate the more intense the flavor will be!
  4. Next, using a spiralizer or tool of choice [see above for options] curl one english cucumber and 2-3 large carrots [the biggest, thickest carrots you can find] into raw spiral noodles.

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