Mediterranean Zucchini Noodles with Chickpea Mash

Fresh zucchini noodles tossed with a flavorful sun-dried tomato dressing and served with a hearty, herb-infused chickpea and nutritional yeast mash.

• Prep: 15 min
• Total: 15 min
• Servings: 4.5
• Cuisine: Mediterranean
• Difficulty: Easy

Dietary

• Vegan
• Dairy-Free
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Carb
• Low-Sugar
• High-Protein
• Vegetarian
• High-Fiber
• Low-Sodium

Tags

• no-cook
• quick
• healthy
• fresh
• savory
• tangy

Ingredients

• 2 zucchinis (medium, spiralized into noodles)
• 0.5 cup chickpeas (rinsed and drained)
• 0.25 cup oil-packed sun-dried tomatoes (drained and chopped)
• 2 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon fresh basil (chopped)
• 1 clove garlic (minced)
• 0.5 teaspoon dried oregano
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 3 tablespoon nutritional yeast
• 0.25 cup hemp seeds

Instructions

1. Place the spiralized zucchini noodles into a large bowl. If using pre-spiralized, simply unpackage.
2. In a separate medium bowl, combine the rinsed chickpeas, chopped sun-dried tomatoes, 1 tablespoon of the olive oil, apple cider vinegar, fresh basil, minced garlic, dried oregano, nutritional yeast, salt, and black pepper. Mash with a fork until the chickpeas are mostly broken down but still have some texture.
3. To the zucchini noodles, add the remaining 1 tablespoon of olive oil and hemp seeds. Toss gently to combine.
4. Divide the zucchini noodles among serving plates. Top with generous spoonfuls of the chickpea mash.

Notes

Zucchini noodles are best served fresh, as they can release water over time. If preparing ahead, keep the chickpea mash and noodles separate until serving.

Nutrition (per serving)

• Calories: 305
• Protein: 30.1 g
• Carbohydrates: 16.9 g
• Fat: 19.5 g
• Fiber: 8.5 g
• Sodium: 280 mg
• Saturated Fat: 2.7 g
• Sugar: 5.2 g