Harissa Hummus Noodle Salad with Chicken and Chutney

Directions

1. Cook pasta according to package directions. Place pasta in large bowl; set aside.
2. Place chickpeas, water, half of lemon juice, the olive oil, peanut butter, garlic and salt, as desired in blender or food processor container. Process until blended completely. Slowly add additional water, up to one tablespoon, if thinner consistency is desired; set aside.
3. Place chutney and remaining lemon juice in small microwave-safe bowl; cover with plastic wrap. Microwave on HIGH, checking at 30 second intervals, just until chutney mixture begins to soften. Uncover and stir. Pour over shredded chicken; stir to combine.
4. Add chickpea mixture to pasta; toss to coat well. Add chicken and carrots; toss to combine well. Add harissa to pasta; toss until harissa is well mixed into pasta. Sprinkle with the lemon zest. Garnish with lemon slices, if desired.