Vietnamese Noodle Salad with Chickpeas and Rainbow Carrots submitted by Mom Johnson
This is so easy! I added left-over shredded chicken for a non-vegetarian version. (From Vegetarian Times magazine, October 2013)

Prepare rice noodles according to package instructions, drain and rinse under cold water until completely cooled.

Stir together the sweet chile sauce and lime juice in a small bowl.

Combine noodles, cabbage, carrots, chickpeas, cilantro and mint in a large salad bowl. Add the chile sauce mixture and toss to coat. Garnish with toasted cashews. Serves 4.

v 4 oz. thin rice noodles
v 6 T. sweet chili sauce
v 2 T. lime juice
v 3 cups thinly sliced napa cabbage
v 2-3 rainbow carrots, sliced on the diagonal (1 cup)
v 3/4 cup cooked chickpeas
v 1/4 cup cilantro leaves
v 2 T. finely chopped fresh mint
v 1/4 cup toasted cashews, chopped