Chimichurri Chickpea Zucchini Noodles | Naturally Ella

I’m squeezing in a number of extra summer season recipes earlier than October hits. I really feel the change to fall within the air however a minimum of in California, summer season produce remains to be fairly distinguished on the markets and shops. This recipe was voted on in my instagram tales and I’m so glad individuals 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 thought in my back-pocket, particularly once I’m nonetheless swimming in zucchini.

For the noodles, you’ll be able to 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 individuals say it is a should however all that does is draw moisture out and make for some soggy noodles. Contemporary is greatest!

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 different for those who don’t have any cooked chickpeas available.

Salad: Much 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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