lunch day 16: thai salad with carrot cucumber noodles

Ingredients

• 3 TBSP fresh lemon juice
• 3 TBSP extra virgin olive oil
• 2 TBSP white vinegar
• 1/4 tsp salt plus extra, to taste as needed
• 1/8 tsp dill fresh or dried
• 1/8 tsp garlic powder
• 1/2 tsp fresh minced garlic
• 2 cups chickpeas (canned or cooked from dried)
• 1/4-1/2 cup fresh chopped cilantro plus extra to garnish
• 1 large english cucumber (spiralized)
• 1/2 english cucumber, chopped
• 1 cup chopped green bell pepper
• 1/4 cup finely minced onion
• 2-3 extra large carrots
• 2 TBSP honey
• 2 TBSP rice vinegar
• 1/2-1 TBSP sesame seeds
• 1/2-1 TBSP chia seeds

Instructions

1. Combine lemon juice, olive oil, vinegar, garlic powder, dill, salt, and minced garlic and whisk to emulsify.
2. In a medium bowl add chickpeas, minced onion, chopped bell pepper, chopped cucumber, and cilantro.
3. Pour in dressing and mix thoroughly. The longer you allow them to marinate the more intense the flavor will be!
4. Next, using a spiralizer or tool of choice (see post for options) curl one english cucumber and 2-3 large carrots (the biggest, thickest carrots you can find) into raw spiral noodles.
5. Whisk together 2 tablespoons of honey with 2 tablespoons of rice vinegar and pour over salad.
6. Top with extra chopped cilantro and a hearty sprinkle of sesame and chia seeds. If you're adding chopped nuts, toss those babies on top too and have at it!

No Meat March Note: To make vegan, swap another sweetener such as agave nectar for the honey

Source: Peas and Crayons