Chimichurri Chickpea Zucchini Noodles
A light and simple lunch featuring chickpeas with chimichurri and zucchini noodles.
Servings 2 servings
Ingredients
Chimichurri
- 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
Noodles
- 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
Instructions
- 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.
Notes
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