Prep Time 15 mins
Cook Time 30 mins
Rest Time 5 mins
Total Time 50 mins
Cooking Method: ,
Cuisine: ,
Courses: , ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Best Season: All Seasons
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:
  • 300 g soba noodles (or spaghetti)
  • Water for boiling
  • Salt (for seasoning water)
    • For the Spicy Tahini Sauce:
  • 4 tbsp tahini (well-stirred)
  • 2 tbsp soy sauce (low sodium)
  • 1.5 tbsp rice vinegar
  • 1 tbsp maple syrup (or honey)
  • 1 tbsp chili crisp (adjust to heat preference)
  • 1 tbsp sesame oil (toasted)
  • 1 clove garlic (minced)
  • 2–4 tbsp warm water (to thin as needed)
    • For the Crunchy Chickpeas:
  • 1 can (400 g)
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 0.5 tsp cayenne pepper (optional)
  • 1 tsp garlic powder
  • Salt to taste
    • For the Toppings:
  • 1 medium carrot (julienned or ribboned)
  • 1 small cucumber (thinly sliced)
  • 2 scallions (sliced)
  • 1 tbsp sesame seeds
  • Fresh cilantro (optional, chopped)
  • Lime wedges (for serving)
Instructions
    Prepare the Chickpeas
  1. 1
    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.
    2. Cook the Noodles
  2. 2
    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.
    3. Make the Spicy Tahini Sauce
  3. 3
    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.
    4. Assemble the Noodle Bowls
  4. 4
    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).

Keywords: quick, easy, vegan, protein-packed, flavorful
Read it online: https://petitepanini.com/recipe/spicy-tahini-noodles-with-crunchy-chickpeas-recipe/