If you’ve been craving a comforting, protein-packed noodle dish that’s full of flavor and texture, Spicy Tahini Noodles with Crunchy Chickpeas may just become your new favorite. This recipe brings together the nutty richness of tahini, the heat of chili crisp, and the satisfying crunch of oven-roasted chickpeas in one simple yet stunning bowl.
It’s 100% plant-based, incredibly easy to customize, and ideal for meal prep, lunch boxes, or casual dinners. Whether you’re a long-time tahini fan or just discovering its magic, this dish proves how versatile and exciting it can be when paired with the right ingredients.
Why You’ll Love This Recipe
Spicy Tahini Noodles with Crunchy Chickpeas isn’t just another noodle bowl—it’s a full sensory experience. Here’s why readers around the world are falling in love with this recipe:
- Creamy & Spicy Sauce: The tahini-based sauce is velvety smooth with a spicy kick, thanks to chili crisp and garlic.
- High in Plant-Based Protein: Chickpeas not only bring a crispy texture but also add fiber and protein to keep you full.
- Textural Contrast: Soft noodles, crisp chickpeas, and fresh veggies offer the perfect mix of textures in every bite.
- Quick & Easy: Ready in under 45 minutes from start to finish.
- Customizable: Swap out noodles, adjust spice levels, or add seasonal veggies to make it your own.
- Meal-Prep Friendly: Keeps well in the fridge and is delicious hot or cold.
Ingredients Breakdown
Let’s take a closer look at the key components that make this dish shine.
Noodles
You can use:
- Soba noodles (buckwheat): for a nutty, earthy flavor
- Ramen noodles: for a chewier texture
- Rice noodles or spaghetti: for gluten-free or pantry-friendly alternatives
Tahini Sauce
The heart of this dish. A blend of:
- Tahini: Creamy, nutty, and rich in healthy fats
- Soy sauce: Brings umami and saltiness
- Rice vinegar: Adds tang to balance the richness
- Chili crisp or chili oil: Provides heat and flavor depth
- Maple syrup or honey: A touch of sweetness to round it out
- Garlic: Fresh and sharp for contrast
- Sesame oil: Adds toasty notes
Crunchy Chickpeas
Roasted until golden brown with:
- Olive oil
- Paprika, cayenne, and garlic powder
- Salt
Toppings
Fresh and vibrant:
- Carrots and cucumbers: Provide crunch and color
- Scallions and cilantro: Add freshness
- Sesame seeds and lime wedges: For garnish and a citrus finish
Step-by-Step Preparation Guide
Let’s break it down into four simple phases to create your Spicy Tahini Noodles with Crunchy Chickpeas.
Step 1: Roast the Chickpeas
Ingredients:
- 1 can (400g) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 0.5 tsp cayenne pepper (optional)
- 1 tsp garlic powder
- Salt to taste
Instructions:
- Preheat your oven to 200°C (392°F).
- Pat chickpeas dry using a kitchen towel. Removing moisture ensures they roast evenly and get crisp.
- Toss with oil and seasonings.
- Spread out on a parchment-lined baking sheet.
- Roast for 25–30 minutes, shaking halfway through. Let them cool for 5 minutes to finish crisping up.
Pro Tip: For even crispier chickpeas, remove the skins before roasting. It’s time-consuming but worth it.
Step 2: Cook the Noodles
Ingredients:
- 300g soba, ramen, or preferred noodles
- Water
- Salt
Instructions:
- Boil water in a large pot with a pinch of salt.
- Cook noodles according to the package until al dente.
- Drain and rinse with cold water to stop the cooking process and prevent sticking.
Pro Tip: Toss the noodles with a tiny bit of sesame oil to keep them from clumping while you prepare the sauce.
Step 3: Make the Spicy Tahini Sauce
Ingredients:
- 4 tbsp tahini (well stirred)
- 2 tbsp soy sauce
- 1.5 tbsp rice vinegar
- 1 tbsp maple syrup or honey
- 1 tbsp chili crisp (or more if you love heat)
- 1 tbsp toasted sesame oil
- 1 garlic clove, minced
- 2–4 tbsp warm water (to thin the sauce)
Instructions:
- In a medium bowl, whisk together tahini, soy sauce, vinegar, syrup, chili crisp, garlic, and sesame oil.
- Add warm water 1 tbsp at a time until the sauce is smooth and pourable.
Pro Tip: Adjust thickness based on your preference—thicker for coating noodles, thinner for drizzling.
Step 4: Assemble the Bowls
Ingredients:
- Cooked noodles
- Spicy tahini sauce
- Crunchy chickpeas
- 1 carrot, julienned or ribboned
- 1 cucumber, thinly sliced
- 2 scallions, chopped
- Fresh cilantro (optional)
- Sesame seeds, for garnish
- Lime wedges
Instructions:
- Toss the noodles with the tahini sauce until evenly coated.
- Divide into bowls.
- Top with chickpeas, veggies, scallions, sesame seeds, and cilantro.
- Serve with a lime wedge on the side.
Presentation Tip: Serve in shallow, wide bowls for a visually appealing spread of colors and textures.
Expert Tips for Perfect Results
- Don’t Overcook Noodles: They should be springy, not mushy. Cold water rinse is key.
- Balance the Sauce: Taste before assembling. Too salty? Add more maple syrup or water.
- Layer Textures: Crisp chickpeas are essential. Avoid tossing them in too early or they’ll soften.
- Customize Spice: Control the heat by adjusting the chili crisp or skipping cayenne in the chickpeas.
Flavor Variations and Ingredient Swaps
Want to make this dish your own? Here are some ideas:
- Make it Peanut-Based: Swap tahini for natural peanut butter for a Thai-style twist.
- Add Protein: Tofu (baked or fried), tempeh, or grilled shrimp go well.
- Add Greens: Wilted spinach, bok choy, or edamame are excellent additions.
- Use Different Noodles: Try rice noodles, udon, or even zoodles for a lighter version.
How to Serve Spicy Tahini Noodles
- Warm or Cold: Great both ways—warm for dinner, cold for lunch the next day.
- In a Wrap: Try wrapping the noodle mixture in large lettuce leaves or tortillas for a fun twist.
- As a Side: Serve alongside grilled meats or roasted vegetables for a complete meal.
Make-Ahead, Storage & Reheating Tips
- Make-Ahead: The sauce can be prepared up to 3 days in advance and stored in the fridge.
- Storage: Store components separately in airtight containers for best texture. Assembled bowls will last up to 2 days refrigerated.
- Reheating: If serving warm, gently reheat noodles in a skillet with a splash of water to loosen the sauce. Do not reheat chickpeas—serve them at room temperature for max crunch.
Dietary Notes & Customization Options
- Vegan: 100% plant-based as written.
- Gluten-Free: Use tamari instead of soy sauce and gluten-free noodles like rice noodles.
- Nut-Free: Tahini is seed-based, not nut-based, but always check labels if you have allergies.
- Soy-Free: Use coconut aminos instead of soy sauce.
Final Thoughts
Whether you’re new to tahini or already obsessed with spicy noodle dishes, Spicy Tahini Noodles with Crunchy Chickpeas offer a beautiful balance of creamy, spicy, crunchy, and fresh. It’s easy to put together, endlessly adaptable, and packed with nutrients and flavor.
The next time you’re short on time but craving something satisfying, skip the takeout and treat yourself to this bold and nourishing bowl instead. Serve it fresh or cold, for lunch or dinner—either way, it’s a hit.
Spicy Tahini Noodles with Crunchy Chickpeas Recipe
Description
This Spicy Tahini Noodles with Crunchy Chickpeas recipe delivers a perfect balance of creamy, nutty tahini sauce, fiery chili oil, and crisp oven-roasted chickpeas. It's a protein-rich, plant-based noodle bowl that's quick, easy, and packed with bold flavors—perfect for weeknight dinners or satisfying lunches.
Ingredients
For the Noodles:
For the Spicy Tahini Sauce:
For the Crunchy Chickpeas:
For the Toppings:
Instructions
Prepare the Chickpeas
- Preheat your oven to 200°C. Pat the chickpeas dry thoroughly with a clean towel to remove moisture. Toss them with olive oil, paprika, garlic powder, cayenne (if using), and salt. Spread evenly on a baking sheet and roast for 25–30 minutes, shaking halfway through. Let cool for 5 minutes to crisp up.
Cook the Noodles
- Boil water in a large pot with a pinch of salt. Add noodles and cook according to package directions until al dente. Drain and rinse under cold water to stop cooking and prevent sticking. Set aside.
Make the Spicy Tahini Sauce
- In a bowl, whisk together tahini, soy sauce, rice vinegar, maple syrup, chili crisp, garlic, and sesame oil. Slowly whisk in warm water, a tablespoon at a time, until the sauce reaches your desired consistency—smooth and pourable, but not runny.
Assemble the Noodle Bowls
- In a large mixing bowl, toss the cooled noodles with the tahini sauce until evenly coated. Divide into bowls. Top with crunchy chickpeas, julienned carrot, cucumber slices, scallions, sesame seeds, and fresh cilantro. Serve with lime wedges for a fresh finish.
Note
Storage: Store components separately. Chickpeas can be kept crispy in an airtight container for up to 3 days. Noodles with sauce can be refrigerated for up to 2 days.
Variations: Add sautéed mushrooms, steamed edamame, or roasted tofu for extra protein. Use peanut butter instead of tahini for a different nutty profile.
Make It Gluten-Free: Use rice noodles and gluten-free soy sauce (tamari).
