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Nate's Creamy Chickpea Noodle Bowl
Quick · 5–15 min

Nate's Creamy Chickpea Noodle Bowl

Raw Natty N8 makes this bowl when a craving for something rich and creamy hits but fresh and light is the goal. Sprouted chickpeas, dates and tahini blend into a luscious sauce that coats every veggie noodle.

Raw Natty N8’s pick ·
@rawnattyn8
Hands-on
15 min
Hands-off
5 min
Total
20 min
Dishes
2
20gprotein512cal90gcarbs13gfatper serving · $4.45
Skillblender

Method

  1. 1

    Sprout the chickpeas ahead of time, then measure 1 cup (150 g) of sprouted chickpeas.

  2. 2

    Spiralize the zucchini into noodles and slice the mushrooms. Halve the cherry tomatoes.

  3. 3

    Add the chickpeas, soaked dates, lemon juice, tahini and garlic to a blender.

  4. 4

    Blend until smooth, adding water a splash at a time until creamy.

  5. 5

    Add the herbs to the blender and pulse for 7 seconds.

  6. 6

    Toss the mushrooms and zucchini noodles with the sauce, then let sit to soften and soak up the flavor.

  7. 7

    Top with cherry tomatoes and serve.

Storage

Best eaten fresh. Keep the sauce in the fridge for up to 3 days and toss with noodles just before eating.

Good to know
  • Soak the dates in warm water for about 10 minutes if they feel firm.
  • Add the water a splash at a time so the sauce stays thick and creamy.

Nutrition

per serving
Calories
512
Protein
20g
Carbs
90g
Fat
13g
Fiber
19g
Sodium
410mg
Contains sesameSoy-freeGluten-freePeanut-freeTree nut-free

Calculated from ingredient reference data. Brand labels vary.

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