Tahini Noodle Bowl with Chickpeas and Lemon Dressing

• 180 g Stir-fry wheat noodle
• 240 g Canned chickpeas
• 80 g Tahini
• 1 medium Lemon
• 1 clove Garlic
• 1 tbsp Extra virgin olive oil
• ½ tsp Fine sea salt
• ¼ tsp Black pepper
• 1 medium Cucumber
• 1 large Carrot
• 15 g Fresh parsley
• 2 tsp Roasted sesame seeds

1. Bring a large pot of water to the boil. Cook the noodles until just tender, following the packet timing. Drain well in a colander and rinse briefly under cold water to stop the cooking.
2. Meanwhile, drain and rinse the chickpeas. Cut the cucumber into thin half-moons and coarsely grate the carrot. Finely chop the parsley.
3. In a mixing bowl, whisk together the tahini, juice of the lemon, the garlic (finely grated), olive oil, fine sea salt and black pepper. Add 2 to 4 tbsp cold water, a little at a time, whisking until creamy and pourable.
4. Add the noodles to the bowl and toss until evenly coated. Fold in the chickpeas, cucumber and carrot. Taste and adjust with a little more lemon juice or salt if needed.
5. Divide between bowls and finish with the parsley and roasted sesame seeds. Serve straight away, or chill for 10 minutes for a cooler, firmer texture.

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