Tahini Noodle Salad With Carrots & Chickpeas Recipe

Rice noodles: These are thin noodles made from rice flour, commonly used in Asian cuisine. They are gluten-free and have a delicate texture.

Chickpeas: Also known as garbanzo beans, these legumes are high in protein and fiber, adding a hearty element to the salad.

Carrots: Shredded carrots add a sweet crunch and vibrant color to the salad.

Cilantro: Fresh cilantro adds a burst of herbal freshness and a hint of citrus flavor.

Tahini: A creamy paste made from ground sesame seeds, providing a rich and nutty flavor to the dressing.

Soy sauce: A salty and savory liquid made from fermented soybeans, adding depth to the dressing.

Maple syrup: A natural sweetener made from the sap of maple trees, balancing the flavors in the dressing.

Lemon juice: Freshly squeezed lemon juice adds acidity and brightness to the dressing.

Garlic: Minced garlic adds a pungent and aromatic element to the dressing.

Water: Used to thin the tahini dressing to the desired consistency.

When preparing the tahini dressing, ensure that you whisk it thoroughly to achieve a smooth and creamy consistency. If the mixture appears too thick, gradually add more water a teaspoon at a time until you reach the desired texture. This will help the dressing coat the noodles and vegetables evenly, enhancing the overall flavor of the salad.

• rice noodles - Substitute with spaghetti: Spaghetti can mimic the texture of rice noodles and is widely available.

• cooked chickpeas - Substitute with cooked lentils: Lentils provide a similar protein content and texture.

• shredded carrots - Substitute with shredded zucchini: Zucchini offers a similar crunch and can absorb flavors well.

• chopped cilantro - Substitute with chopped parsley: Parsley provides a fresh, herbaceous flavor similar to cilantro.

• tahini - Substitute with peanut butter: Peanut butter offers a creamy texture and nutty flavor akin to tahini.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• maple syrup - Substitute with honey: Honey offers a similar sweetness and viscosity.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a comparable acidity and citrus flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor in a pinch.

• water - Substitute with vegetable broth: Vegetable broth can add extra depth of flavor while thinning the sauce.

• To keep your tahini noodle salad fresh, store it in an airtight container. This will help maintain the crispness of the shredded carrots and the flavor of the tahini dressing.
• Place the container in the refrigerator. The salad can be enjoyed cold and will stay fresh for up to 3 days.
• If you plan to store the salad for longer, consider keeping the tahini dressing separate from the noodle mixture. This prevents the noodles from becoming too soggy. Simply mix the dressing with the salad just before serving.
• For freezing, it's best to freeze the components separately. Cooked rice noodles can be frozen in a freezer-safe bag or container. Make sure to remove as much air as possible to prevent freezer burn.
• Chickpeas and shredded carrots can also be frozen in separate containers. When ready to use, thaw them in the refrigerator overnight.
• The tahini dressing can be frozen in an ice cube tray. Once frozen, transfer the cubes to a freezer-safe bag. This allows you to thaw only the amount you need.
• When ready to assemble, thaw all components in the refrigerator. Combine the noodles, chickpeas, carrots, and cilantro, then mix with the thawed tahini dressing.
• For a quick refresh, toss the thawed salad with a bit of fresh lemon juice and a sprinkle of chopped cilantro before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of water or vegetable broth to the skillet.
  3. Add the tahini noodle salad and stir occasionally until heated through, about 3-5 minutes.
  4. If the noodles seem dry, add a bit more water or vegetable broth to maintain moisture.

• Microwave Method:

  1. Place the tahini noodle salad in a microwave-safe dish.
  2. Add a tablespoon of water or vegetable broth to the dish to prevent drying out.
  3. Cover the dish with a microwave-safe lid or a damp paper towel.
  4. Microwave on medium power for 1-2 minutes, stirring halfway through.
  5. Check the temperature and continue heating in 30-second intervals if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the tahini noodle salad to an oven-safe dish.
  3. Add a splash of water or vegetable broth to keep it moist.
  4. Cover the dish with aluminum foil.
  5. Bake for 10-15 minutes, stirring halfway through, until heated thoroughly.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the tahini noodle salad in the steamer basket.
  3. Cover and steam for 5-7 minutes, or until heated through.
  4. Stir occasionally to ensure even heating.

• Cold Salad Option:

  1. If you prefer to enjoy it cold, simply remove from the fridge.
  2. Let it sit at room temperature for about 10-15 minutes to take the chill off.
  3. Toss the salad to redistribute the tahini dressing before serving.

• Pot: Used to cook the rice noodles according to package instructions.

• Colander: Essential for draining and rinsing the cooked noodles under cold water.

• Mixing bowl: Needed to whisk together the tahini, soy sauce, maple syrup, lemon juice, minced garlic, and water until smooth.

• Whisk: Helps in blending the tahini dressing ingredients smoothly.

• Large bowl: Used to combine the cooked noodles, chickpeas, shredded carrots, and chopped cilantro.

• Tongs: Useful for tossing the noodle mixture with the tahini dressing to coat evenly.

• Knife: Required for chopping the cilantro and mincing the garlic.

• Cutting board: Provides a surface for chopping cilantro and mincing garlic.

• Measuring cups: Needed to measure out the tahini, soy sauce, maple syrup, and cooked chickpeas.

• Measuring spoons: Used to measure the lemon juice and water accurately.

• Grater: Handy for shredding the carrots if they are not pre-shredded.

• Refrigerator: Used to chill the salad for 30 minutes if a cold salad is desired.

Pre-cook the noodles: Cook the rice noodles in advance and store them in the fridge to save time when assembling the salad.

Use pre-shredded carrots: Buy pre-shredded carrots to avoid the hassle of shredding them yourself.

Canned chickpeas: Opt for canned chickpeas instead of cooking them from scratch to cut down on preparation time.

Batch make the dressing: Prepare a larger batch of the tahini dressing and store it in the fridge for future use.

Chop cilantro ahead: Chop the cilantro in advance and store it in an airtight container to save time during assembly.