Chickpea Noodle Salad


Lately, I became addicted to Youtube. While it’s terrible for my productivity, it’s also quite good because I came across some great youtubers, such as Rachel Aust, who is a great inspiration in many ways. So this is my interpretation on one of her recipes that is quick, easy and delicious!



  • 1 can chickpeas
  • 1/2 onion
  • 1 cup of tomato sauce
  • 1 carrot
  • 500 g rice noodles
  • 1/2 lemon
  • 6 kale leaves
  • 1 tbsp salt
  • 1 tsp curry
  • 1 tsp paprika


Rip the kale leaves into smaller pieces and squeeze 1/2 lemon on top. Massage it gently and let it sit until you cook the rest.

Put the rice noodles into boiled water and let them sit for 5 minutes or cook them over the stove for maximum 10 minutes, it’s up to you.

Add olive oil to a pan over medium heat and cook 1/2 onion cut into small pieces for a few minutes. Then, add the chickpea can and all the spices: salt, curry and paprika and let it roast for another 10 minutes. Finally, add 1 carrot cut julienne and the tomato sauce. Cook for 5 more minutes.

Now assamble the bowls: start with the kale leaves, add the noodles and then the cooked chickpeas. Serve with 2 lemon slices and a handful of baby spinach and parsley on top.

Photos via my Pinterest!


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