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
Tips + Tricks: You will have leftover chimichurri, luckily I have quite a few ideas on how you can use it!
Find it online: https://naturallyella.com/chimichurri-chickpea-zucchini-noodles/