Project Description

A fresh, easy, colorful and delicious bowl with a roasted garlic dressing to tie it together.


This dish didn’t last long at all. It’s the perfect thing to have in the fridge for a filling lunch or a quick snack. It’s fresh, it’s colorful, it’s healthy and of course, it’s delicious.
We absolutely love these vermicelli noodles too. The kind we buy are made with just green beans and water, they’re also soo easy to make. They made this bowl fun. I think the brand I buy is a rooster brand, I’m not completely sure but they are super cheap and you literally just have to soak them in boiling water for a few minutes.

You could also use rice stick noodles or pretty much any kind of noodle for this bowl but as I said, I think the vermicelli makes it more fun 🙂

Speaking of substitutions, remember that any of the vegetables that you already have are the ones that work best. I find that the most important part of the flavor comes from the fresh herbs so if you have these available, use them all!

Chickpea & Veggie Noodle Bowl

Full Recipe

  • SERVES: 4-5
  • 2 cups or 1 19oz can of chickpeas, drained & rinsed

  • 2 carrots, finely chopped

  • 2-3 mini cucumbers, sliced

  • 1/2 cup red cabbage, chopped

  • 4 green onions, chopped

  • 1 very big handful cilantro, chopped

  • 1 handful or about 1/4 cup each, basil & mint, roughly torn

  • Dressing:

  • 4 garlic cloves

  • 2 tbs olive oil

  • 1/4 cup soy sauce or tamari

  • 2 tbs rice vinegar

  • 1 tbs maple syrup

  • 1 tsp chili flakes or sauce

  • 1 tsp freshly grated ginger

  • 1 tsp  fish sauce, optional

  • a good squeeze lime juice from 1/2-1 lime

  • If using canned chickpeas, drain and rinse, then add to a large mixing bowl.

  • Make the dressing while you make cook the noodles or chop the vegetables. Heat a small skillet over medium heat then add the olive oil and the garlic cloves and allow the garlic to roast slowly until golden brown, slightly crispy and nice and fragrant. Try to avoid them from burning.

  • Wash and prepare all your vegetables. I like small pieces to match the size of the chickpeas but cut them however you see fit for your salad.

  • Either chop the garlic or use a mandoline to grate it into a small bowl then mix that with the rest of the dressing ingredients. Stir and taste test for more spice if needed.

  • Mix all the vegetables and chickpeas together then toss in the noodles. Follow the instructions on the packaging of your noodles to cook them. It usually requires letting them sit in boiling water for about 5 minutes, depending on the brand.

  • Drizzle the dressing over the ingredients and toss all together, the noodles do make it kind of difficult to mix but that’s okay, it’ll go down all the same!! Garnish with sesame seeds if you desire and enjoy immediately or store in a container and save for up to 4 days! Enjoy!