Vegan Zucchini Noodles with Chickpeas and Zucchini Blossoms recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

4 tablespoons olive oil
2 cloves garlic, minced
2 medium zucchini, cut into noodles with a spiralizer
12 zucchini blossoms, pistils removed, cut into strips
½ cup canned chickpeas, drained and rinsed
salt
6 fresh basil leaves, cut into strips, or to taste

Nutrition Info

348.1 calories
carbohydrate: 21.6 g
cholesterol: : -
fat: 28.1 g
fiber: 5 g
protein: 5.7 g
saturatedFat: 3.9 g
servingSize: -
sodium: 278.2 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large skillet over low heat and cook garlic until softened, about 10 minutes. Add zucchini and zucchini blossoms, mix well with olive oil. Add chickpeas and stir to combine. Season with salt and stir in basil. Serve immediately.

Recipe Yield

2 servings

Recipe Note

This is a quick and nutritious vegan main. You can leave out the zucchini blossoms since they are only in season for a short while, but if you can find them, make sure to use them!

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