Broccolini and Chickpea and Soba Noodles with Almond Chile Dressing

Lately, meals like this broccolini and chickpea soba noodles seem to be frequenting my plate more often than not. Salads, pastas, and even desserts that have nothing in common other than requiring a quick blend through my food processor, before being tossed with a few other ingredients and on my plate ready to be savored and eaten.

I'm not sure if this is because it's Summer and I'd rather be outside enjoying at least some of the sunshine we've gotten, or if it's because my schedule is all over the place and we'll be leaving soon on our vacation, or honeymoon rather, and I want something light, healthy, but above all quick, so I don't resort to sandwiches or whatever is lying around. Either way I'm enjoying the simplicity of this bowl of soba noodles, that packs so many good things into one meal.

Speaking of our said vacation, I'm wondering, what kinds of meals you always plan on packing or making when you go out camping? Do you pack light and eat as you go, or do you fill the car and cooler with as much as possible, so you always feel prepared? We'll be gone for about 2 weeks and plan on tent camping most of the time, so space will definitely be an issue to consider. I'm still trying to find the perfect granola bar to bring, and I've been perfecting my graham cracker making skills for some fire side smores. Other than that I need to seriously get myself in gear on what we should pack.

This was so good that I actually found myself eating the broccolini and chickpeas with the dressing before I had even put in the noodles, so I can imagine eating it as a side without the soba.  

The almond butter gives this dressing a nice creaminess, but without an overpowering nutty taste. I thought it would be a little spicier with the jalapeno, but it wasn't at all, next time I'll add in some seeds to give it more kick. I know the dates seem to be an odd ingredient, but their subtle sweetness works perfectly against the almond butter, lemon juice and garlic flavors.  I actually didn't add ginger in the version I made because I was out, but I've still included it in the recipe below. It still tasted amazing without, but I imagine the ginger gives a lovely added dimension, so add it in if you have some.

Broccolini and Chickpea Soba Noodles with Almond Chile Dressing

Adapted from Whole Foods
serves 2-3

1/4 cup almond butter

1 tablespoon fresh lemon juice

1 tablespoon chopped pitted dates, raisins or prunes

1/2 tablespoon fresh ginger

2 cloves garlic, roughly chopped

1/4 tablespoon sea salt

1/2 a jalapeno, seeded and finely chopped, optional

2-3 tablespoons water

1 bunch broccolinis, lightly steamed

1/4 cup cilantro, finely chopped

1 cup chickpeas, cooked

1 bunch soba noodles, or spaghetti noodles

Cook the noodles according to package directions, set aside.

In a blender or small food processor, puree almond butter, lemon juice, dates, ginger, garlic, sea salt, jalapeno, and water until smooth.

Place the steamed broccolini, chickpeas, and cilantro in a large bowl. Pour about 3/4 of the dressing over and toss well. Add in the soba noodles and more dressing, if desired and toss again.

Enjoy or cover and marinate for up to 1 hour, if you like.