Chimichurri Chickpea Zucchini Noodles | Naturally Ella

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overhead shot of zucchini noodles tossed with a chimichurri chickpea mix

I’m squeezing in a couple of extra summer season recipes earlier than October hits. I really feel the change to fall within the air however not less than in California, summer season produce continues to be fairly outstanding on the markets and shops. This recipe was voted on in my instagram tales and I’m so glad folks wished to see it.

This chimichurri chickpea combine is ridiculously easy and this complete meal comes collectively quick. I’m not a pasta-avoider (give me all of the carbs!) however typically it’s good to have a lightweight concept in my back-pocket, particularly once I’m nonetheless swimming in zucchini.

For the noodles, you may actually use any measurement you need. I’ve a easy steel spiralizer and use the medium-sized blade. Additionally, don’t salt the noodles. I do know some folks say this can be a should however all that does is draw moisture out and make for some soggy noodles. Recent is finest!

Chimichurri Chickpea

variations

Grains: I’ll admit this bowl isn’t SUPER filling however there are methods 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 few my favourite.

Lentils: Swap out chickpeas for inexperienced or black lentils. It is a nice various if you happen to don’t have any cooked chickpeas available.

Salad: Just like the grain bowl, add in or swap out the zucchini for greens. If I’m making a salad, I additionally often toss in a handful of cooked grains too.



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