Ingredients
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For the creamy tahini sauce:
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1/4 cup plus 2 tablespoons water
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2 cloves garlic, peeled and minced
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1 medium onion, roughly chopped
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1 (15 oz) can chickpeas, drained and rinsed
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1 teaspoon apple cider vinegar
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1 tablespoon fresh lemon juice
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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For the zucchini noodles:
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1 large zucchini (about 1 pound), preferably organic
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For the crispy chickpea topping:
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1 (15 oz) can chickpeas, drained and rinsed
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1/4 cup gluten-free breadcrumbs (store-bought or homemade)
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1 tablespoon olive oil, divided
Directions
Sub_title: A zesty vegan dinner featuring spiralized courgette noodles, crunchy chickpea topping, and vibrant herbs – perfect for hot summer nights!
Ingredients:
For the creamy tahini sauce:
1/4 cup plus 2 tablespoons water
2 cloves garlic, peeled and minced
1 medium onion, roughly chopped
1 (15 oz) can chickpeas, drained and rinsed
1 teaspoon apple cider vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
For the zucchini noodles:
1 large zucchini (about 1 pound), preferably organic
For the crispy chickpea topping:
1 (15 oz) can chickpeas, drained and rinsed
1/4 cup gluten-free breadcrumbs (store-bought or homemade)
1 tablespoon olive oil, divided
Instructions:
Sauce:
1. In a high-powered blender or food processor, combine 1/4 cup water, garlic, onion, and 1 teaspoon salt. Blend until smooth, about 30 seconds.
2. Add chickpeas, apple cider vinegar, lemon juice, remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper. Process until mixture is well combined and slightly thickened, scraping down sides as necessary. Set aside.
Zoodles:
3. Using a spiralizer or a julienne peeler, create thin ribbons of zucchini. Place in a colander set over a bowl and sprinkle generously with salt. Let stand for 10 minutes, then transfer to a clean kitchen towel and squeeze out excess liquid.
Topping:
4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
5. In a medium mixing bowl, toss together chickpeas, breadcrumbs, and 1 tablespoon olive oil. Season with salt and pepper.
6. Spread the chickpea mixture onto prepared baking sheet. Bake for 10-12 minutes, stirring halfway through, until golden brown. Remove from heat and let cool completely.
Assembly:
7. Cook the zoodles according to package directions. Drain and rinse with cold water to stop cooking. Divide among four serving bowls.
8. Ladle the creamy tahini sauce evenly over the zoodles. Top each with crispy chickpea topping and fresh herbs. Serve immediately.
Difficulty: Easy
Serving size: 1 serving (1 bowl)
Servings per recipe: 4
Total time: Prep + Cook = 20 mins
Note: For a spicier version, add 1 small jalapeño or serrano chile to the sauce along with the garlic and onions.
Steps
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1
Done
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In a high-powered blender or food processor, combine 1/4 cup water, garlic, onion, and 1 teaspoon salt. Blend until smooth, about 30 seconds. |
|
2
Done
|
Add chickpeas, apple cider vinegar, lemon juice, remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper. Process until mixture is well combined and slightly thickened, scraping down sides as necessary. Set aside. |
|
3
Done
|
Using a spiralizer or a julienne peeler, create thin ribbons of zucchini. Place in a colander set over a bowl and sprinkle generously with salt. Let stand for 10 minutes, then transfer to a clean kitchen towel and squeeze out excess liquid. |
|
4
Done
|
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. |
|
5
Done
|
In a medium mixing bowl, toss together chickpeas, breadcrumbs, and 1 tablespoon olive oil. Season with salt and pepper. |
|
6
Done
|
Spread the chickpea mixture onto prepared baking sheet. Bake for 10-12 minutes, stirring halfway through, until golden brown. Remove from heat and let cool completely. |
|
7
Done
|
Cook the zoodles according to package directions. Drain and rinse with cold water to stop cooking. Divide among four serving bowls. |
|
8
Done
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Ladle the creamy tahini sauce evenly over the zoodles. Top each with crispy chickpea topping and fresh herbs. Serve immediately. |
