Sweet & sour noodle salad


  • 3 TBSP fresh lemon juice
  • 3 TBSP extra virgin olive oil
  • 2 TBSP white vinegar
  • 1/4 tsp salt [plus extra, to taste]
  • 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 dry]
  • 1/4-1/2 cup fresh chopped coriander plus extra to garnish
  • 1 1/2 large cucumbers
  • 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


Combine lemon juice, olive oil, vinegar, garlic powder, dill, salt, and minced garlic and whisk to emulsify.

In a bowl add chickpeas, minced onion, chopped bell pepper, 1/2 an English cucumber [chopped] and coriander.

Pour in dressing and mix thoroughly. The longer you allow them to marinate the more intense the flavour will be!

Next, using a spiralizer curl one cucumber and 2-3 large carrots into raw spiral noodles.

Whisk together 2 tablespoons of honey with 2 tablespoons of rice vinegar and pour over salad.

Top with extra chopped cilantro and a hearty sprinkle of sesame and chia seeds. If you’re adding chopped nuts, now would be the time to add them.

Recipe can be found on Peas and Crayons.


About the Author Benjamin Reid

Benjamin Reid is the managing director of Happy Kitchens. Originally from Hayling Island in Hampshire, Benjamin did most of his growing up in Italy and has spent a lot of time travelling to Barcelona where he picked up his keen eye for kitchen design.

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