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As the temperature rises and summer approaches, there’s nothing quite like a light, refreshing meal to keep you cool and nourished. Enter the Refreshing Cold Cucumber Chickpea Noodles—a vibrant and nutritious dish that perfectly balances flavors, textures, and health benefits. This delightful recipe is not only easy to prepare but also serves as an ideal option for warm days when you want something wholesome without the hassle of cooking a heavy meal.

Cold Cucumber Chickpea Noodles

Beat the summer heat with this Refreshing Cold Cucumber Chickpea Noodles recipe! This colorful and nutritious dish pairs crunchy cucumbers with protein-packed chickpeas and your choice of rice or soba noodles. Easy to prepare and bursting with fresh herbs and a delicious dressing, it’s perfect for lunch, dinner, or as a side at gatherings. Enjoy a light meal that’s both satisfying and healthy, while staying versatile to suit various dietary needs!
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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 a gluten-free option

1 tablespoon rice vinegar

1 tablespoon honey or maple syrup

1 teaspoon garlic powder

½ teaspoon grated ginger

Salt and freshly ground pepper to taste

Sesame seeds for garnish

Lime wedges for serving

Instructions
 

Cook the Noodles:

    Begin by bringing a large pot of water to a rolling boil. Add the rice noodles or soba noodles and cook according to the package instructions, usually for about 4-7 minutes, until they are tender yet firm (al dente). Once cooked, drain them in a colander and rinse under cold running water to halt the cooking process. Leave the noodles to drain completely and set aside.

      Prepare the Dressing:

        In a small mixing bowl, combine the sesame oil, soy sauce (or tamari for gluten-free), rice vinegar, honey (or maple syrup), garlic powder, and freshly grated ginger. Whisk these ingredients together until well blended. Taste the dressing and adjust the seasoning by adding salt and freshly cracked pepper as needed to suit your palate.

          Mix the Salad:

            In a large mixing bowl, add the spiralized cucumbers, drained chickpeas, finely chopped red bell pepper, julienned carrot, and freshly chopped cilantro. Gently toss these ingredients together to ensure they are mixed evenly.

              Combine Ingredients:

                Introduce the cooled noodles to the bowl with the vegetable and chickpea mixture. Drizzle the prepared dressing generously over the top. Use tongs or two forks to carefully toss everything together until all ingredients are well coated in the dressing.

                  Chill:

                    Cover the mixing bowl with plastic wrap or a lid. Refrigerate the salad for approximately 30 minutes, allowing the flavors to meld and develop, enhancing the overall taste of the dish.

                      Serve:

                        After chilling, give the salad a gentle toss to redistribute the dressing. Divide the salad into individual serving bowls, generously sprinkle with sesame seeds for added texture and flavor, and serve with lime wedges on the side for an extra burst of freshness that diners can squeeze on top.

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

                            - Presentation Tips: Consider serving in a clear glass bowl to showcase the vibrant colors of the ingredients. Garnish with a few cilantro leaves on top for an extra touch of freshness.