Thai Roasted Chickpeas with Cucumber and Carrot Noodle Salad

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves: 2-4

Thai Spiced Roasted Chickpeas:
1 (15 ounce) Can Chickpeas* – drained, rinsed and completely dried
2 tsp Canola Oil
½ tsp Kosher Salt
½ tsp Garlic Powder
½ tsp Coriander
½ tsp Ground Ginger
¼ tsp Onion Powder
¼ tsp Chili Powder
¼ tsp Cumin
⅛ tsp Cinnamon

1 large Hothouse Cucumber
2 large Carrots
3 Red Bellafina Peppers – small dice
¼ Cup Cilantro Leaves – roughly chopped
1 Cup Red Onion – finely diced
2 Green Onions – thinly sliced
Sesame Seeds, to taste

4 TBS Thai Sweet Chili Sauce
2 TBS Rice Wine Vinegar
1 TBS Fish Sauce
1 TBS Lime Juice
1 tsp Ginger – grated
⅛ tsp Salt


Roast the Chickpeas: Preheat oven to 400 degrees F and line a large baking sheet with aluminium foil for easy cleanup. Toss chickpeas with oil to coat and then with spices. Spread chickpeas out on baking sheet and bake for 20 minutes. Gently shake the pan to stir the chickpeas and continue to roast for an additional 18-20 minutes, or until chickpeas are golden brown and crunchy. Remove from oven and allow to cool on pan for 5 minutes.

Meanwhile, Prep the “noodles”: Use a spiralizer or vegetable peeler to cut the cucumber and carrots into noodles. Pat the cucumber noodles thoroughly dry with paper towels.

Make the Dressing: In a small bowl whisk together all dressing ingredients. Set aside.

Make the Salad: In a large bowl combine both “noodles”, Bellafina peppers, cilantro, and both onions. Pour dressing over salad and gently toss to combine.*

To Serve: Divide the salad between serving bowls and top with roasted chickpeas. Garnish with sesame seeds if desired. Enjoy!

*You can substitute 1 ½ cups cooked chickpeas for canned.
*Make sure you dry the chickpeas very well before roasting. If you have time, dry them with paper towels and let them sit on the counter to air dry for 30 minutes before roasting.
*You can make the salad in advance, but the cucumbers will release some of their water and thin the dressing. Do not top the salad with roasted chickpeas and sesame seeds until ready to serve.
*Roasted chickpeas can be made up to 1 day in advance. Cool completely and store in an air-tight container on the counter. Reheat at 400 degrees F for 5 minutes to restore crispness.

Slightly adapted from