Sweet and Sour Thai 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.
|3 tablespoons||fresh lemon juice|
|3 tablespoons||extra virgin olive oil|
|2 tablespoons||white vinegar|
|1/4 teaspoon||salt [plus extra, to taste]|
|1/8 teaspoon||dill [fresh or dried]|
|1/8 teaspoon||garlic powder|
|1/2 teaspoon||fresh minced garlic|
|2 cups||garbanzo beans [canned or cooked from dry]|
|1/2 cup||fresh chopped cilantro, plus extra to garnish|
|1 1/2||large english cucumbers|
|1 cup||chopped green bell pepper|
|1/4 cup||finely minced onion|
|2 or 3||extra large carrots|
|2 tablespoons||rice vinegar|
|1 tablespoon||sesame seeds|
|1 tablespoon||chia seeds|
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 vegetable peeler, 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!