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.