This Zucchini Noodle Recipe is a delicious way to work more green veggies into your weekly meal rotation. These spiralized zucchini noodles (aka zoodles) are topped with crispy roasted chickpeas and tossed in an out-of-this-world Tahini Herb Sauce.
Course Main Course
Cuisine American, International
Keyword zucchini noodles
Prep Time 1minute
Cook Time 29minutes
Total Time 30minutes
4mediumzucchinisor 12 oz bagged zucchini noodles
2ozbasil leavesabout 2 hands full
1ozcilantro leaves about 1 hand full
2Tbsptahiniunsweetened and unsalted
1Tbspsoy sauce or tamari
Preheat oven to 400F (200C).
Drain, rinse and dry chickpeas in a kitchen towel. Remove skins if desired.
Add chickpeas to a large baking sheet and drizzle with avocado oil and sprinkle with salt. Smush around with your fingers to make sure all chickpeas are covered with oil and salt.
Roast for 25-35 minutes moving the chickpeas around with a wooden spoon mid-through.
Make the Tahini Sauce by adding basil leaves, cilantro leaves, honey, garlic, rice vinegar, soy sauce, tahini, olive oil, lemon juice, and jalapeño to a blender and blend until smooth.
Preheat a large skillet over medium heat.
Spiralize zucchinis with a spiralizer. (If using mandoline/veggie peeler and knife technique you will need longer for this step, so start the whole recipe by preparing your noodles first, with a spiralizer it won't take longer than 5 minutes, so can be done while waiting for chickpeas to finish roasting and pan is preheating).
Add a splash of olive oil to the hot pan, add zucchini noodles, sprinkle with salt and stir constantly for the zucchini to be able to release it's steam upwards instead of into the pan. Remove from the pan as soon as slightly soft.
Add zucchini noodles to a big bowl, add roasted chickpeas and drizzle with Tahini Herb Sauce.