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As the temperature rises and the days grow longer, finding a meal that is both refreshing and satisfying becomes a delightful challenge. Enter the Refreshing Cold Cucumber Chickpea Noodles—a vibrant dish that perfectly marries the crispness of fresh vegetables with the hearty goodness of chickpeas. This recipe not only tantalizes the taste buds but also provides a nourishing option for those warm-weather days or light meal occasions.

Cold Cucumber Chickpea Noodles

Beat the heat with Refreshing Cold Cucumber Chickpea Noodles! This nutritious dish combines crisp spiralized cucumbers, tender chickpeas, and delicate rice noodles tossed in a zesty dressing, creating a perfect summer meal. With its vibrant colors and delightful textures, it's both a visual treat and a healthy choice, providing hydration and plant-based protein. Easy to customize for any palate, this recipe invites you to enjoy a light and satisfying dining experience—perfect for warm days and light lunches.
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Ingredients
  

2 medium cucumbers, prepared as spiralized noodles or julienned strips

1 can (15 oz) chickpeas, thoroughly rinsed and drained

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

1 red bell pepper, thinly sliced into strips

1 large carrot, shredded

2 green onions, sliced diagonally

1/4 cup fresh cilantro, coarsely chopped

1/4 cup sesame seeds, toasted (for garnish)

Dressing:

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

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 tablespoon honey or maple syrup (for a vegan option)

1 teaspoon freshly grated ginger

1 clove garlic, finely minced

Salt and pepper to taste

Instructions
 

Cook the Rice Noodles: Start by bringing a medium pot of water to a rolling boil. Add the rice noodles and cook according to the package directions until they reach an al dente texture. Once cooked, drain the noodles and rinse them under cold running water to halt the cooking process. Set aside to cool.

    Prepare the Vegetables: While the noodles are cooking, wash and prepare the cucumbers, bell pepper, and carrot. If using spiralized cucumbers, simply set aside. If you opt for julienned cucumbers, lightly sprinkle them with salt and let them rest in a colander for approximately 10 minutes. This step will help draw out excess moisture; after resting, pat them dry with a paper towel.

      Make the Dressing: In a small mixing bowl, combine the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), grated ginger, and minced garlic. Whisk everything together until the mixture is smooth and well-blended. Adjust seasoning by adding a pinch of salt and pepper to taste.

        Assemble the Dish: In a large mixing bowl, combine the cooled rice noodles, chickpeas, cucumbers, sliced bell pepper, shredded carrot, and green onions. Drizzle the prepared dressing over the mixture and gently toss everything until all the ingredients are evenly coated with the dressing.

          Garnish and Serve: Transfer the colorful noodle salad to serving bowls or plates. Finish with a generous sprinkle of chopped cilantro and toasted sesame seeds for an added crunchy texture. If needed, adjust the seasoning with additional soy sauce or a sprinkle of salt.

            Chill (Optional): For an enhanced flavor experience, consider refrigerating the assembled salad for 15 to 30 minutes before serving. This chilling period allows the flavors to meld beautifully, adding to the refreshing taste of the dish.

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

                - Presentation Tips: For an attractive presentation, serve in clear bowls to showcase the vibrant colors of the vegetables, and garnish each serving with a lime wedge for a pop of color and a zesty flavor boost.