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Carrot Noodles with Tandoori Spiced Chickpeas and Tahini Drizzle

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4

Ingredients

  • 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

Instructions

  • 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.