Mediterranean Chickpea Noodle Bowl

Drain and pat the chickpeas dry with paper towels. Toss with olive oil, salt, and black pepper, then spread in a single layer on a parchment-lined baking sheet. Roast at 400°F for 25-30 minutes, shaking the pan halfway through, until deeply golden and crunchy on the outside.

Bring a large pot of water to a rolling boil and cook the rice noodles according to package directions, usually 3-5 minutes until tender but still slightly chewy. Drain and rinse under cold water to stop the cooking, then toss with a drizzle of olive oil to prevent clumping.

Trim the fronds from the fennel bulb and reserve them for garnish. Halve the bulb, remove the core, and shave into paper-thin slices using a mandoline or sharp knife. Toss the shaved fennel with a squeeze of lemon juice to keep it bright and crisp.

Whisk together the tahini, lemon juice, minced garlic, maple syrup, and olive oil until smooth and creamy. Thin with a tablespoon or two of warm water until the dressing reaches a pourable consistency. Season with salt and black pepper.

Divide the rice noodles among serving bowls. Tear the radicchio into bite-sized pieces and scatter over the noodles along with the shaved fennel, chopped sun-dried tomatoes, and crispy roasted chickpeas. Drizzle the tahini dressing over each bowl.

Top each bowl with reserved fennel fronds and an extra drizzle of olive oil. Finish with a crack of black pepper and a final squeeze of lemon juice. Serve immediately while the chickpeas are still crunchy.