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Lemon Tahini Noodles with Roasted Cinnamon Turmeric Chickpeas
by Melissa Odorisio on Monday June 27, 2016
Lemon Tahini Noodles with Roasted Cinnamon Turmeric Chickpeas

I've been on a bit of a roasted chickpea kick lately. They're so versatile-- a perfect salad or pasta topper, or great alone as a snack. In this dish, they provide the crunch factor. The lemon tahini sauce for the noodles couldn't be any easier! You could use any other type of vegetable noodle here- beet or carrot noodles would work well too.

Ingredients

Noodles:

  • 1 large sweet potato
  • 2 zucchini
  • 1 Tbsp olive oil

Sauce:

  • 1/4 cup raw tahini
  • Juice of 1/2 lemon
  • Cracked black pepper to taste
  • Salt to taste

Chickpeas:

  • 1 can low sodium chickpeas
  • 1/2 Tbsp oil- I used hazelnut oil
  • 1 tsp maple syrup
  • 1/2 tsp cinnamon
  • 1/4 tsp turmeric
  • Cracked black pepper to taste
  • Salt to taste

Instructions

Heat oven to 450F. Cook the plain chickpeas on a baking pan for about 25 minutes. Spiral the sweet potato and zucchini noodles with a spiralizer and heat in a frying pan with the oil over low/medium heat for about 15 minutes or until softened. Mix the sauce ingredients together in a bowl and add to the noodle pan once the noodles are cooked. Heat for an additional 2-3 minutes. Once the chickpeas are roasted mix with the seasonings.

Serves 3

359 cal Fat: 19 g Sat fat:2 g Carbohydrates: 36 g Sodium: 169 mg Fiber: 11 g Protein: 13 g

Melissa Odorisio, MS, RD, LD/N, CNSC is a TGH dietitian. You can find more of her vegetarian recipes at TGH Health News or more recipes on her blog, Garden Goddess Kitchen.