For the chickpeas:
1 teaspoon extra virgin olive oil
1 14.5oz can chickpeas, drained and rinsed
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon turmeric
½ teaspoon sweet paprika
½ teaspoon cayenne pepper
For the tahini drizzle:
¼ cup tahini
⅛ teaspoon garlic powder
2 tablespoons lemon
1 teaspoon maple syrup
2-3 tablespoons water, to thin
salt and pepper, to taste
For the carrot noodles:
2 large carrots
1 tablespoon chopped cilantro, to garnish