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As the sun shines brighter and temperatures rise, our cravings shift towards lighter, more refreshing meals that are both satisfying and nutritious. Enter the Refreshing Cold Cucumber Chickpea Noodles—a vibrant dish that perfectly encapsulates the essence of summer dining. This recipe not only brings a delightful combination of textures and flavors to your plate but also promotes a healthy, plant-based lifestyle that is becoming increasingly popular among health-conscious eaters.

Cold Cucumber Chickpea Noodles

Looking for a light and refreshing meal perfect for summer? Try this delicious Cold Cucumber Chickpea Noodles recipe! Bursting with vibrant flavors and textures, this plant-based dish combines hydrating cucumbers, protein-packed chickpeas, and your choice of noodles, all tossed in a tangy dressing. It's easy to prepare, making it ideal for lunch, picnics, or barbecue sides. Plus, it’s healthy and customizable—add your favorite veggies or adjust seasonings to suit your taste!
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Ingredients
  

2 medium cucumbers, spiralized or thinly sliced

1 can (15 oz) chickpeas, drained and rinsed

200g rice noodles or soba noodles

1 red bell pepper, finely chopped

1 small carrot, julienned

¼ cup fresh cilantro, chopped

2 tablespoons sesame oil

3 tablespoons soy sauce or tamari for gluten-free

1 tablespoon rice vinegar

1 tablespoon honey or maple syrup

1 teaspoon garlic powder

½ teaspoon grated ginger

Salt and pepper to taste

Sesame seeds for garnish

Lime wedges for serving

Instructions
 

Cook the Noodles:

    Start by boiling water in a large pot. Add the rice noodles or soba noodles and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

      Prepare the Dressing:

        In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey (or maple syrup), garlic powder, and grated ginger. Taste and add salt and pepper as desired.

          Mix the Salad:

            In a large mixing bowl, combine the spiralized cucumbers, chickpeas, chopped red bell pepper, julienned carrot, and fresh cilantro. Toss gently to combine.

              Combine Ingredients:

                Add the cooled noodles to the vegetable and chickpea mixture. Drizzle the dressing over the top and toss everything together until well combined.

                  Chill:

                    Cover the bowl with plastic wrap and refrigerate for about 30 minutes to let the flavors meld together.

                      Serve:

                        Once chilled, give the salad a gentle toss. Divide among serving bowls, sprinkle with sesame seeds, and serve with lime wedges on the side for squeezing.

                          Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings