(serves 2-4)

3 TBSP fresh lemon juice

3 TBSP extra virgin olive oil

2 TBSP white vinegar

¼ tsp salt [plus extra, to taste]

⅛ tsp dill [fresh or dried]

⅛ tsp garlic powder

½ tsp fresh minced garlic

2 cups chickpeas [canned or cooked from dry]

1/2 cup fresh chopped cilantro, plus extra to garnish

1.5 large english cucumbers

1 cup chopped red bell pepper

¼ cup finely minced onion

2-3 extra large carrots

2 TBSP honey

2 TBSP rice vinegar

1 TBSP sesame seeds


Combine lemon juice, olive oil, vinegar, garlic powder, dill, salt, and minced garlic and whisk to emulsify. In a medium bowl add chickpeas, minced onion, chopped bell pepper, ½ an English cucumber [chopped] and cilantro. Pour in dressing and mix thoroughly. The longer you allow them to marinate the more intense the flavor will be! Next, using a spiralizer or tool of choice [see above for options] curl one english cucumber and 2-3 large carrots [the biggest, thickest carrots you can find] 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 seeds.  If you’re adding chopped nuts, toss those babies on top too and have at it!

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