Garlic zoodles with fried chickpeas and tomatoes are a delicious and quick vegan meal! There’s so much delicious flavor in this zoodles recipe.
Can you believe that I had a spiralizer sitting in an unopened box in my pantry for FOUR months?!?
Isn’t that crazy? I ordered it around Christmas time, and then with all the hustle and bustle of the holiday season, I just put it aside, and thought I’d try it in the new year. Then the new year rolled around, and I just kind of put it off. I wasn’t sure what to make, I didn’t know if it would be hard to clean…excuses.
Then I saw this post from Kristine, and it looked so delicious I knew I had to try it. So I busted out my spiralizer, and we made those sweet potato noodles for dinner. They were so easy to make and SO delicious. You guys, you have to try her recipe, it’s so so good.
After that, I was hooked! Using a spiralizer really is so easy. I have this one (affiliate link), and I love it! It’s really easy to use, I don’t feel like I’m going to slice into myself or anything (really important, since I’m a violinist!), and it makes the best noodles really quickly.
I love making zoodles. They cook up really quickly, and they have a very neutral flavor, so you can pair pretty much anything with them and it will taste good. For this zoodles recipe, I used a lot of garlic to season them, and paired them with fried chickpeas and some grape tomatoes. This was a simple and delicious dinner.
Why you’ll love this zoodles recipe:
- it’s quick and easy
- it’s full of flavor
- kids like it!
- it’s grain free and vegan
- it’s fun to eat!
I can’t wait to experiment some more with my spiralizer!
- 1 15 ounce can chickpeas, drained and rinsed
- 1 Tablespoon olive oil
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon sea salt
- 4 medium zucchini
- 2 Tablespoons olive oil
- 6 cloves garlic, minced
- 1 cup grape tomatoes
- salt and pepper to taste
- Place the chickpeas in a frying pan along with the olive oil and spices. Fry over medium heat until the chickpeas are golden brown and slightly crisp on the outside.
- While the chickpeas cook, use your spiralizer to turn the zucchini into zoodles.
- Place the zoodles in a separate pan with the 2 Tablespoons olive oil and the minced garlic.
- Saute over medium heat for about 5 minutes, or until tender but still bright green. Toss the tomatoes in the pan for the last minute or so of cooking.
- Place some zoodles in each bowl and top with fried chickpeas. Season with salt and pepper if desired.
Have you used a spiralizer yet? What kind of noodles did you make?