Garlic-Yogurt Noodle Chickpea Cucumber Boxes

Ingredients

• 8 oz whole-wheat spaghetti or soba noodles
• 1 can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 1/2 cups plain Greek yogurt
• 2 tbsp lemon juice
• 1 tbsp tahini
• 1 clove garlic, grated
• 2 tbsp chopped dill
• 2 Persian cucumbers, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup crumbled feta
• 2 tbsp toasted sunflower seeds

Method

1. Cook noodles, rinse under cool water, and drain well.
2. Toss chickpeas with olive oil, 1/4 tsp salt, and black pepper.
3. Whisk yogurt, lemon juice, tahini, garlic, dill, and remaining salt.
4. Fold noodles with half the sauce.
5. Pack noodles with chickpeas, cucumbers, tomatoes, feta, and seeds.
6. Keep extra sauce on the side until serving.