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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
- Combine lemon juice, olive oil, vinegar, garlic powder, dill, salt, and minced garlic and whisk to emulsify.
- In a medium bowl add chickpeas, minced onion, chopped bell pepper, 1/2 an English cucumber [chopped] and cilantro.
- Pour in dressing and mix thoroughly. The longer you allow them to marinate the more intense the flavor will be!
- 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.
