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As the days grow warmer and the sun shines brighter, our cravings often shift towards light, refreshing meals that not only tantalize our taste buds but also nourish our bodies. One such dish that perfectly encapsulates the essence of summer is the Refreshing Cold Cucumber Chickpea Noodles. This vibrant, colorful recipe is not just a feast for the eyes but is also packed with health benefits, making it an ideal choice for lunch or a light dinner. Whether you are looking to beat the heat or simply want a nutritious and satisfying meal, this dish provides an excellent solution.

Cold Cucumber Chickpea Noodles

Beat the summer heat with this Refreshing Cold Cucumber Chickpea Noodles recipe! Packed with hydrating cucumbers and protein-rich chickpeas, this colorful dish offers a perfect blend of flavors and textures. Ideal for a light lunch or dinner, it’s not only nutritious but also versatile. Customize your dressing to suit your taste, and feel free to add your favorite veggies. Refresh your meal routine with this delightful recipe that embraces healthy eating!
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Ingredients
  

2 medium cucumbers, spiralized or julienned

1 can (15 oz) chickpeas, rinsed and drained

1 cup rice noodles (or zoodles for a lower-carb option)

1 red bell pepper, thinly sliced

1 carrot, shredded

2 green onions, sliced

1/4 cup fresh cilantro, chopped

1/4 cup sesame seeds (for garnish)

Dressing:

3 tablespoons soy sauce (or tamari for gluten-free)

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 tablespoon honey or maple syrup

1 teaspoon grated ginger

1 clove garlic, minced

Salt and pepper to taste

Instructions
 

Cook the Rice Noodles: Bring a pot of water to a boil. Add the rice noodles and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking and set aside.

    Prepare the Vegetables: While the noodles are cooking, prepare the cucumbers, bell pepper, and carrot. If using spiralized cucumbers, set them aside. If you're using julienned cucumbers, lightly salt them and let them sit for about 10 minutes to draw out excess water, then pat dry.

      Make the Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), grated ginger, minced garlic, and a pinch of salt and pepper until well combined.

        Assemble the Dish: In a large mixing bowl, combine the cooled rice noodles, chickpeas, cucumbers, bell pepper, shredded carrot, and green onions. Drizzle the dressing over the top and toss everything together until the noodles and veggies are well coated.

          Garnish and Serve: Transfer the mixture to serving bowls or plates. Sprinkle with chopped cilantro and sesame seeds for an extra crunch. Adjust seasoning with more soy sauce or salt if desired.

            Chill (Optional): For an even fresher taste, refrigerate for about 15-30 minutes before serving to allow the flavors to meld.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings