Gluten-Free Sweet and Sour Thai Cucumber Pasta Salad

The first recipe we want to share has to be this fantastic one from www.peasandcrayons.com

Visit her site for more details!

Gluten Free Sweet and Sour Thai Cucumber Pasta Salad [for two]

ingredients:

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 cilantro, plus extra to garnish

1.5 large english 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

extras: Tool-wise you'll need a spiralizer, mandolin or veggie peeler. anything that will noodle-ize! Chopped peanuts or cashews would be a stellar addition; somehow my pantry was void of both. Food blogger fail! 

vegansaurus chefs: skip the honey and make a simple syrup using sugar instead.

t-rex chefs: no. I'll not allow it this time. Go veggie or go home! [then eat bacon tomorrow]

instructions:

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, 1/2 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 and chia seeds. If you're adding chopped nuts, toss those babies on top too and have at it!

notes: the chickpea and veggie mixture can be made ahead of time and refrigerated overnight if desired. Bring to room temperature before serving for the absolute best flavor and results. I would also suggest spiralizing the carrots and cuke fresh [within a few hours of serving] so they don't lose nutrients or become soggy. Use the vinegar, lemon juice, and honey to adjust the level of sweet or tartness that makes your heart pitter-patter, it's easily customized and even more easily devoured!