Sweet and Sour Thai Carrot and Cucumber Noodle Salad

By PineyCook

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

Details

Servings 2
Preparation time 15mins
Cooking time 15mins
Adapted from peasandcrayons.com

Preparation

Step 1

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, ½ 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.
Whisk together 2 tablespoons of honey with 2 tablespoons of rice vinegar and pour over salad.
Top with extra chopped cilantro and a hearty sprinkle of sesame and chia seeds. If you're adding chopped nuts, toss those babies on top too and have at it!

Instructions