Greek Style Rice Noodle Bowls with Hummus Vinaigrette and Crispy Chickpeas

This is my entry for Lotus Foods Do The Rice Thing recipe contest

Greek Style Rice Noodle Bowls with Hummus Vinaigrette and Crispy Chickpeas - I took Lotus Rice Noodles and put a Greek Salad spin on them. Creamy garlic humus vinaigrette, fresh veggies and crispy roasted chickpeas make this delicious meat free meal perfect for summer

Greek Style Rice Noodle Bowls with Hummus Vinaigrette and Crispy Chickpeas

¼ cup canned chickpeas, rinsed and dried well

½ teaspoon olive oil

1 package Lotus Foods Organic Jade Pearl Rice Ramen Wakame Miso Soup Noodles

4 teaspoons garlic flavored hummus 

2 teaspoons red wine vinegar

4 teaspoons olive oil

¼ cup baby arugula leaves

1 Tablespoon chopped cucumber

1 Tablespoon chopped roasted red bell pepper

2 Kalamata olives, sliced

1 Tablespoon crumbled feta cheese

2 teaspoons chopped fresh mint

Pre-heat the oven to 425 degrees. 

In a small bowl toss together the chickpeas, olive oil and 1 teaspoon of the seasoning packet from the noodles. Pour the mixture onto a small foil lined cookie sheet and place in the oven for 15-20 minutes, or until the chickpeas are crisp and toasted.

While the chickpeas roast, bring 2 cups of water to boil in a small sauce pot over high heat. Add the noodles and cook for 4 minutes. Drain the noodles and rinse with cold water. Set aside to cool.

In a medium mixing bowl whisk together the hummus, red wine vinegar, olive oil and ½ teaspoon of the seasoning packet from the noodles. Gently stir in the noodles, arugula, cucumber, roasted red bell pepper, olives and feta until well coated. Top with the crispy chickpeas and chopped mint.

Serve immediately.