Carrot Noodles with Tandoori Spiced Chickpeas and Tahini Drizzle

gluten freeveganvegetarian
Carrot Noodles with Tandoori Spiced Chickpeas and Tahini Drizzle

Carrot Noodles with Tandoori Spiced Chickpeas and Tahini Drizzle

Happpppyyy Monday!

This morning, Lu and I vowed to have an extremely focused and clean week. It’s a much needed resolution after an indulgent – but fun – weekend.

Don’t you love starting the week off with a positive intention? Setting intentions can be really powerful.

Carrot Noodles with Tandoori Spiced Chickpeas and Tahini Drizzle

So how do you set intentions? Well, that can come in many different forms, but I personally love to write them down on a little colorful notebook pad and keep them right next to my monitor where I can see them clearly. Then, I read them aloud and declare them as intentions.

Sounds corny, but it’s effective – trust me!

This morning, I wrote: “This is going to be a healthy, productive week. Be confident and proud. You have all the tools to conquer this week – so get to work!”

If you don’t believe me, check out my Snapchat.

I guess this is my form of meditation? I’ll look at this intention every day and it’ll remind me of my focus. And for a bit more motivation this morning:

A photo posted by Ali(ssandra) Maffucci (@inspiralized) on

And we only have two more weeks of veganism on the blog! I mean, I post vegan recipes a lot, but April 1st will conclude my vegan month – which also happens to be my birthday. Turning 29.

Today’s recipe was inspired by my friend Gena from The Full Helping – she posted a recipe of a roasted sweet potato stuffed with tandoori chickpeas and a tahini drizzle and I had to wipe up the drool.

Carrot Noodles with Tandoori Spiced Chickpeas and Tahini Drizzle

So, thanks to Gena for the recipe inspiration! This one uses carrot noodles and a modified tahini drizzle! This dish can be a light lunch, an appetizer to a big meal, or dinner.

And if you can’t find carrots large enough to spiralize, you can substitute in other veggies, like sweet potato, butternut squash, or rutabaga!

Now… what are your intentions for the week? Let me know in the comments and then check in on Friday – hopefully you’ll make yourself proud!


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 6 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.


Carrot Noodles with Tandoori Spiced Chickpeas and Tahini Drizzle

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 4


  • For the chickpeas:
  • 1 teaspoon extra virgin olive oil
  • 1 14.5 oz can chickpeas drained and rinsed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon cayenne pepper
  • For the tahini drizzle:
  • 1/4 cup tahini
  • 1/8 teaspoon garlic powder
  • 2 tablespoons lemon
  • 1 teaspoon maple syrup
  • 2-3 tablespoons water to thin
  • salt and pepper to taste
  • For the carrot noodles:
  • 2 large carrots
  • 1 tablespoon chopped cilantro to garnish


  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  • In a medium bowl, combine the ingredients for the tandoori chickpeas into a medium bowl and stir to combine. Spread the chickpeas out on the baking sheet and roast in the oven for 30-40 minutes or until almost crispy.
  • Meanwhile, place all of the ingredients for the tahini drizzle into a bowl and stir to combine until creamy. Taste and adjust if necessary and set aside.
  • Place a medium pot filled halfway with water to a boil. Meanwhile, peel and spiralize the carrots with Blade D and trim the noodles. Once the water is boiling, add the carrot noodles and cook for 3-5 minutes or until al dente or cooked to your preference. Drain into a colander.
  • Divide the carrot noodles into bowls and top with chickpeas and then tahini drizzle. Garnish with cilantro.

Carrot Noodles with Tandoori Spiced Chickpeas and Tahini Drizzle

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I love love when you post inspirational quotes on Instagram Ali! It sometimes is the push I need to get going for the week. I am totally a write it down kind of girl too, woo for Monday! xo
Ali Maffucci says:
So happy you love them! I'm ALL about the quotes - I'm always collecting them so that when I scroll through my Camera Roll on my iPhone, I'm always inspired. Have a great week!
Mary Beth says:
I love your idea for writing out your affirmation for the week! You've inspired me to do likewise. I also love the looks of this recipe, and will be making it this week for sure. Thank you for all you do to keep me motivated...
Ellen S says:
Hi my spiralizer and have had since they were first produced. I am a "weight watcher" and appreciate the point calculations you have been providing with the recipes. I am planning to purchase your new book and am curious if the WW points are calculated in the book as well
ali says:
Ali - instead of carrot - would sweet potato work in this recipe. Thanks.
Jolene says:
I'm on day 19 of a 21 day juice fast to reset my taste buds for cleaner eating. I need to check out your vegan recipes, since that's the direction I see myself going into for a healthier me. Can't wait to try this recipe!
Claire says:
If using a sweet potato in lieu of carrot, is the cooking method the same?
Amber says:
Look in the how to section for the best ways to cook sweet potato noodles
Judith says:
My local Mexican tienda has more mature, more easily spiralized fat carrots that I just bought for 49 ¢ a pound. Guess what they're going to be turned into. I'll cut back on the chick peas to lower the carbs.
Beth B says:
Is the 2 T. lemon in the recipe for juice or zest? I assume it's juice but want to be sure. I'm intrigued by this recipe and hope to make it this week. Thanks, Ali!
Suzanne says:
Ali: I don't know where you get your creative culinary genius from, but this recipe hit it out of the ballpark! O...M...GAWD this was such a good dish! I made it Saturday, and had the leftovers on Sunday. I didn't have any carrots, so I opted for sweet potatoes (can't go wrong with sweet potatoes I love them to death!) and as a previous poster asked, I didn't tweak the cooking time at all. I found that 5 minutes was perfect. I've never cooked with Tahini before, and I found that after you add the lemon juice, the texture of the tahini turns into a paste. That is sooo weird when you are not expecting that. Adding 3 TBS of water to thin it out was perfect. Since amounts for salt and pepper were "to taste" in this recipe, I used 3/4 tsp salt with my chickpeas and 1/2 tsp of salt in the tahini. I also added salt to the water to cook the sweet potatoes. This dish is an explosion of flavors in your mouth, when you top it all off with cilantro, and will be in my regular rotation for sure! Thanks again and keep those dishes coming!
Amber says:
I am allergic to sesame. Any suggestions of a decent substitute? I've had a few recipes that I skipped over because sesame was a main flavor
Amber says:
Maybe sunflower seed butter?

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