Lemon Pesto Zucchini Noodles with Crispy Chickpeas
Image: My Intuitive Health
Lemon Pesto Zucchini Noodles with Crispy Chickpeas
Servings
2-3
Ingredients
For the Sauce
- 1 cup of fresh basil, about 2 oz
- Juice of 1 lemon
- ¼ cup cashews
- 1-2 tsp. honey
- 1 large clove of garlic
- Olive oil (~⅓ cup)
- Salt and pepper to taste
For the Chickpeas
- 1 15oz can of garbanzo beans
- 1 tbsp of olive oil
- 1 tsp curry powder (or seasonings of choice)
- Salt and pepper to taste
For the Zucchini Noodles
- 1 package of spiralized zucchini (*get 2 packages if cooking for 3 or more. Can also use 3 whole zucchini and make your own ribbons/spirals)
- 1 15 oz can of artichoke hearts, drained
- 1 pint of cherry tomatoes
- ⅓ cup parmesan cheese
Instructions
Preheat the oven to 425 degrees. Line one sheet tray with parchment paper. Add the chickpeas that have been drained, rinsed, and patted dry. Drizzle chickpeas with olive oil, spices, salt, and pepper. Bake for about 25 minutes, or until crispy, shaking the tray once halfway through.
For the pesto: combine all the pesto ingredients besides the oil in a food processor or blender. Blend for 20 seconds and then stream in olive oil until the mix becomes a sauce-like consistency. Taste for seasoning and adjust salt/pepper/honey.
Meanwhile, in a large sauté pan add the cherry tomatoes with 1 tbsp of olive oil. Sauté for about 5 minutes over medium heat. Add the zucchini noodles. Cook on medium heat with a lid on the pan so that the zucchini spirals can soften. Cook for about 5 minutes, stirring every minute. The goal is to get them slightly softened, not brown.
Once the liquid has evaporated and the spirals have softened artichoke hearts and pesto sauce. Stir to combine. Remove from the heat and add the cheese. Taste for seasoning and adjust salt/pepper accordingly. Enjoy!
This dish is great on its own as a light summer meal or could be served as a side with your protein of choice. Served warm or cold.
Grocery Shopping List
Produce
- 1 package of zucchini spirals (get 2 packages if cooking for 3 or more. Can also use 3 whole zucchini and make your own ribbons/spirals)
- 1 cup of fresh basil
- 2 garlic cloves
- 1 pint cherry tomatoes
- 1 lemon
Canned/Jarred
- 1 15 oz can of garbanzo beans
- 1 15 oz can of artichoke hearts
Dairy
- Shredded parmesan cheese
Pantry Items
- Honey (or maple syrup)
- ¼ cup nut of choice (walnuts, cashews, pistachios or pine nuts)
- Olive oil
- Curry powder (or spices of choice)
- Salt & pepper
Equipment Needed
Equipment
- 1 sheet tray lined with parchment paper
- Oven preheated to 425 degrees F
- Food processor or blender
- Large sautée pan
- Knife and cutting board
