I’m squeezing in a few more summer recipes before October hits. I feel the change to fall in the air but at least in California, summer produce is still quite prominent at the markets and stores. This recipe was voted on in my instagram stories and I’m so glad people wanted to see it.
This chimichurri chickpea mix is ridiculously simple and this entire meal comes together fast. I’m not a pasta-avoider (give me all the carbs!) but sometimes it’s nice to have a light idea in my back-pocket, especially when I’m still swimming in zucchini.
For the noodles, you can really use any size you want. I have a simple metal spiralizer and use the medium-sized blade. Also, don’t salt the noodles. I know some people say this is a must but all that does is draw moisture out and make for some soggy noodles. Fresh is best!
Grains: I’ll admit this bowl isn’t SUPER filling but there are ways to bulk it up. Add cooked grains to the dish or swap the zucchini for a full serving of grains. Quinoa and barley are a couple of my favorite.
Lentils: Swap out chickpeas for green or black lentils. This is a great alternative if you don’t have any cooked chickpeas on hand.
Salad: Similar to the grain bowl, add in or swap out the zucchini for greens. If I’m making a salad, I also usually toss in a handful of cooked grains too.
I’ve always found the idea of ‘too much zucchini’ to be false in my kitchen- I can never have too much. I’ll happily take any or all of this summer produce and turn it into quick bread or fritters. Of course, that’s just the start. A few of my other favorite zucchini recipes:
A light and simple lunch featuring chickpeas with chimichurri and zucchini noodles.
1/4 cup finely minced parsley
1/4 cup finely minced cilantro
1 small shallot finely minced
2 cloves garlic finely minced
1 tablespoon finely minced fresh oregano
3 tablespoons apple cider vinegar
1 tablespoon sherry vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
2 teaspoons olive oil
½ cup sliced red peppers
1 ½ cups cooked chickpeas, drained and rinsed if using canned
1, 1 lb zucchini
3 to 4 tablespoons toasted pepitas
- Combine ingredients for chimichurri sauce in a small bowl. Whisk together until well combined. Let sit for 20 to 30 minutes before assembling.
- Heat a pan over medium heat. Add the olive oil followed by the slices of pepper. Cook until the peppers are soft. Add the chickpeas and cook until warm, 3 to 4 minutes. Stir in ¼ of the chimichurri and turn off the heat.
- Using a spiralizer, make the zucchini into noodles. Place in a bowl and add the chickpea mixture and toasted pepitas.