Lemon Tahini Noodles with Roasted Cinnamon Turmeric Chickpeas

I've been on a bit of a roasted chickpea kick lately. They're so versatile-- a perfect salad or pasta topper, or great alone as a snack. In this dish, they provide the crunch factor. The lemon tahini sauce for the noodles couldn't be any easier! You could use any other type of vegetable noodle here- beet or carrot noodles would work well too.

Lemon Tahini Noodles with Roasted Cinnamon Turmeric Chickpeas

Serves 3

Ingredients

Noodles:

• 1 large sweet potato
• 2 zucchini
• 1 Tbsp olive oil

Sauce:

• 1/4 cup raw tahini
• Juice of 1/2 lemon
• Cracked black pepper to taste
• Salt to taste

Chickpeas:

• 1 can low sodium chickpeas
• 1/2 Tbsp oil- I used hazelnut oil
• 1 tsp maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp turmeric
• Cracked black pepper to taste
• Salt to taste

Instructions

Heat oven to 450F. Cook the plain chickpeas on a baking pan for about 25 minutes. Spiral the sweet potato and zucchini noodles with a spiralizer and heat in a frying pan with the oil over low/medium heat for about 15 minutes or until softened. Mix the sauce ingredients together in a bowl and add to the noodle pan once the noodles are cooked. Heat for an additional 2-3 minutes. Once the chickpeas are roasted mix with the seasonings. Enjoy!