Tahini Noodles with Carrots & Chickpeas

Tahini Noodles with Roasted Carrots & Chickpeas in a bowl with chopsticks

Today, I’m taking a break from soup season (although I do have some good ones in the works!), because it’s been about 95 degrees lately and a big cold noodle salad just sounded good to me. This bowl is full of whole grain noodles and crunchy veggies that are all tossed in a delicious creamy-nutty tahini sauce.

Tahini Noodles with Roasted Carrots & Chickpeas / loveandlemons.com

In an effort to feel some “fall spirit,” I roasted carrots and chickpeas and tossed those in too. Cooked carrots haven’t always been our thing – the trick is to roast them until they’re slightly tender but still have some bite (just don’t let them get mushy!). If you’re still not convinced, roasted broccoli or cauliflower would be delicious here instead. This recipe is very flexible so you should use whatever vegetables you like.

Tahini Noodles with Roasted Carrots & Chickpeas / loveandlemons.com

A creamy flavorful sauce is the key to not-boring noodles. But sometimes I get tired of breaking out the blender or food processor, so this tangy tahini sauce is one that you can simply stir together.

If you eat this for dinner, don’t forget to pack up the leftovers (if there are any!) for lunch the next day. This one was delicious on day two.

Tahini Noodles with Roasted Carrots & Chickpeas in a bowl with chopsticks

5.0 from 2 reviews
Tahini Noodles with Roasted Carrots & Chickpeas
Serves: serves 2-3
  • 3 medium carrots, chopped
  • 1 cup cooked chickpeas, drained and rinsed
  • Extra-virgin olive oil, for drizzling
  • 6 ounces whole wheat, brown rice, or soba noodles
  • 1 small cucumber, thinly sliced
  • 6 radishes, thinly sliced
  • handful of baby greens (arugula, spinach, or similar)
  • 1 tablespoon hemp seeds or sesame seeds
  • lime slices, for serving
  • sea salt
  • 1 tablespoon tahini
  • 1 tablespoon peanut butter (or almond butter)
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 tablespoon fresh lime juice
  • 1 tablespoon rice vinegar
  • ¼ teaspoon sriracha
  • 2 tablespoons warm water, more as needed
  • ¼ teaspoon honey* (optional)
  • sea salt
  1. Preheat the oven to 450°F and line a baking sheet with parchment paper.
  2. Place the carrots and chickpeas on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast for 15 to 20 minutes, or until the carrots are tender but still have a bite.
  3. Make the sauce: In a small bowl, stir together the tahini, peanut butter, olive oil, garlic, lime juice, rice vinegar, sriracha, water, and a pinch of salt. Taste and if it’s a little bitter, add the honey, if desired. Season to taste with more salt or sriracha. If necessary, add more water until the sauce is a drizzle-able consistency.
  4. Bring a medium pot of salted water to a boil. Prepare the noodles according to the instructions on the package, cooking until al dente. Drain and rinse in cold water.
  5. In a large bowl, toss the noodles with a generous scoop of the sauce. Add the cucumber, radishes, greens, carrots, chickpeas, and hemp seeds and toss with the rest of the sauce. Taste and adjust seasonings. Serve with lime slices on the side.
*Vegan option: use agave or a pinch of sugar instead of the honey.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Katrina from warmvanillasugar.com on said:

    This really looks tasty. Love those noodles and sauce! Yum.

  2. Julia on said:

    I need to try this! I’ve literally fallen in love with your blog and recipes, they gonna revolutionaze my erasmus cuisine. Thank you for that!

    • jeanine from loveandlemons.com on said:

      thanks Julia!

  3. Kelley from vegetarianpdx.com on said:

    My husband and I aren’t into cooked carrots, either, usually. I roasted some for a curry the other day and asked him if he liked them: “Hmm, they’re okay like this.” We’re approaching them with the caution of people who grew up with mushy carrots. So far, so good. I’ve been wanting to try roasting garbanzos too, so I’l give this one a try!

    • jeanine from loveandlemons.com on said:

      Ha, it took us awhile, but we’re good with cooked carrots now, so there’s hope :). (High heat, less time is the key).

  4. Ale from Piloncilloyvainilla.com on said:

    I know right?! It is soooo hot here inTx!

  5. This looks beautiful AND yummy! Tahini is one of my favorite foods so I can’t wait to try this one!

  6. Kristina from ohthegoodies.com on said:

    Roasted carrots with tahini, it sounds so good. This noodle bowl looks delicious.

  7. Medeja from medejos.blogspot.com on said:

    Yummy! I like the combination of so many veggies and chickpeas

  8. Emily from thesaladspoon.com on said:

    This looks so tasty, I’m going to have to try it out! Love, love, love tahini, this sauce sounds awesome!

  9. Priti on said:

    Made this today for dinner. Added some ginger crusted tofu as well. It was a bowl full of goodness. My boys(4, 8 and 11) and the hubby begged for seconds. Can’t wait tobuy your book!

    • jeanine from loveandlemons.com on said:

      Ha, thanks! I’m so glad your family enjoyed this one!

  10. Jacey on said:

    This is absolutely amazing! I made it for my husband and me a few weeks ago and it is sooooo good! It’s in my rotation for dinner this week. Instead of chickpeas, I’m going to try edamame! Thanks for the wonderful recipe!

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