Tahini Noodle Salad with Carrots & Chickpeas

This healthy noodle salad is one of my favorite lunch recipes. Tossed in a tangy, nutty sauce, it’s filled with crispy chickpeas & lots of veggies.

vegan / gluten free-option / fall

Today, I’m taking a break from soup season (although I do have some good ones in the works!), because it’s been about 95 degrees lately and a big, cold noodle salad just sounded good to me. This bowl is full of whole grain noodles and crunchy veggies that are all tossed in a deliciously creamy, nutty tahini sauce.

In an effort to feel some “fall spirit,” I roasted chickpeas and carrots and tossed those in too. Cooked carrots haven’t always been our thing – the trick is to roast them until they’re slightly tender but still have some bite (just don’t let them get mushy!). If you’re still not convinced, roasted broccoli or cauliflower would be delicious here instead. This noodle salad recipe is very flexible, so you should use whatever vegetables you like.

A creamy, flavorful sauce is the key to not-boring noodles. But sometimes I get tired of breaking out the blender or food processor, so you can simply stir together this tangy tahini sauce.

If you eat this noodle salad for dinner, don’t forget to pack up the leftovers (if there are any!) for lunch the next day. These noodles were delicious on day two.

Let me know how this noodle salad turns out for you in the comments! If you like it, check out this kale salad, this noodle bowl, or this list of my favorite lunch recipes.

5.0 from 2 reviews

Tahini Noodle Salad with Roasted Carrots & Chickpeas

  PrintThis tahini noodle salad is easy to put together – just whisk up the sauce and toss it with noodles, chickpeas, and roasted & raw veggies. A great recipe to pack for lunch!Author: Jeanine DonofrioRecipe type: Main dishServes: 2-3Ingredients

• 3 medium carrots, chopped
• 1 cup cooked chickpeas, drained and rinsed
• Extra-virgin olive oil, for drizzling
• 6 ounces whole wheat, brown rice, or soba noodles
• 1 small cucumber, thinly sliced
• 6 radishes, thinly sliced
• handful of baby greens (arugula, spinach, or similar)
• 1 tablespoon hemp seeds or sesame seeds
• lime slices, for serving
• sea salt

sauce:

• 1 tablespoon tahini
• 1 tablespoon peanut butter (or almond butter)
• 1 tablespoon extra-virgin olive oil
• 1 garlic clove, minced
• 1 tablespoon fresh lime juice
• 1 tablespoon rice vinegar
• ¼ teaspoon sriracha
• 2 tablespoons warm water, more as needed
• ¼ teaspoon honey* (optional)
• sea salt

Instructions

1. Preheat the oven to 450°F and line a baking sheet with parchment paper.
2. Place the carrots and chickpeas on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast for 15 to 20 minutes, or until the carrots are tender but still have a bite.
3. Make the sauce: In a small bowl, stir together the tahini, peanut butter, olive oil, garlic, lime juice, rice vinegar, sriracha, water, and a pinch of salt. Taste and if it’s a little bitter, add the honey, if desired. Season to taste with more salt or sriracha. If necessary, add more water until the sauce is a drizzle-able consistency.
4. Bring a medium pot of salted water to a boil. Prepare the noodles according to the instructions on the package, cooking until al dente. Drain and rinse in cold water.
5. In a large bowl, toss the noodles with a generous scoop of the sauce. Add the cucumber, radishes, greens, carrots, chickpeas, and hemp seeds and toss with the rest of the sauce. Taste and adjust seasonings. Serve with lime slices on the side.

Notes*Vegan option: use agave or a pinch of sugar instead of the honey.3.4.3177
 

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18 comments

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1. Juliana
   06.10.2019

   Looks delish…cannot wait to to..

   Reply ↓

2. Jacey
   08.30.2017

   This is absolutely amazing! I made it for my husband and me a few weeks ago and it is sooooo good! It’s in my rotation for dinner this week. Instead of chickpeas, I’m going to try edamame! Thanks for the wonderful recipe!

   Reply ↓

3. Priti
   10.16.2015

   Made this today for dinner. Added some ginger crusted tofu as well. It was a bowl full of goodness. My boys(4, 8 and 11) and the hubby begged for seconds. Can’t wait tobuy your book!

   Reply ↓

   • jeanine
     10.19.2015

     Ha, thanks! I’m so glad your family enjoyed this one!

     Reply ↓

4. Lauren Gaskill | Making Life Sweet from makinglifesweet.com
   10.15.2015

   Roasted chickpeas and carrots are so wonderful! Love this noodle bowl!

   Reply ↓

5. Emily from thesaladspoon.com
   10.15.2015

   This looks so tasty, I’m going to have to try it out! Love, love, love tahini, this sauce sounds awesome!

   Reply ↓

6. Medeja from medejos.blogspot.com
   10.15.2015

   Yummy! I like the combination of so many veggies and chickpeas

   Reply ↓

7. Kristina from ohthegoodies.com
   10.15.2015

   Roasted carrots with tahini, it sounds so good. This noodle bowl looks delicious.

   Reply ↓

8. Bella B from xoxobella.com
   10.14.2015

   This looks so tasty and flavourful!

   xoxoBella | http://xoxobella.com

   Reply ↓

9. Jade @ Surrendered Stomach from Surrenderedstomach.wordpress.com
   10.14.2015

   This looks beautiful AND yummy! Tahini is one of my favorite foods so I can’t wait to try this one!

   Reply ↓

10. Ale from Piloncilloyvainilla.com
    10.14.2015

    I know right?! It is soooo hot here inTx!

    Reply ↓

11. Carole from Carole’ target=’_blank’s Chatter from caroleschatter.blogspot.co.nz
    10.14.2015

    Lovely noodle dish! Cheers

    Reply ↓

12. Kelley from vegetarianpdx.com
    10.14.2015

    My husband and I aren’t into cooked carrots, either, usually. I roasted some for a curry the other day and asked him if he liked them: “Hmm, they’re okay like this.” We’re approaching them with the caution of people who grew up with mushy carrots. So far, so good. I’ve been wanting to try roasting garbanzos too, so I’l give this one a try!

    Reply ↓

    • jeanine
      10.19.2015

      Ha, it took us awhile, but we’re good with cooked carrots now, so there’s hope :). (High heat, less time is the key).

      Reply ↓

13. Julia
    10.14.2015

    I need to try this! I’ve literally fallen in love with your blog and recipes, they gonna revolutionaze my erasmus cuisine. Thank you for that!

    Reply ↓

    • jeanine
      10.19.2015

      thanks Julia!

      Reply ↓

14. Emma {Emma’ target=’_blank’s Little Kitchen} from emmaslittlekitchen.com
    10.14.2015

    I moved to Texas this Spring, and I’m finding this weather most perplexing!! Thanks for the soup break, these tahini noodles look awesome!

    Reply ↓

15. Katrina from warmvanillasugar.com
    10.14.2015

    This really looks tasty. Love those noodles and sauce! Yum.

    Reply ↓