Chimichurri Chickpea Zucchini Noodles

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


  1. Combine ingredients for chimichurri sauce in a small bowl. Whisk together until well combined. Let sit for 20 to 30 minutes before assembling.
  2. 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.
  3. Using a spiralizer, make the zucchini into noodles. Place in a bowl and add the chickpea mixture and toasted pepitas.


Tips + Tricks: You will have leftover chimichurri, luckily I have quite a few ideas on how you can use it!

Use up leftover ingredients: herbs, chickpeas, zucchini