Zucchini Noodle Salad with Moroccan Chickpeas from Nourishing Noodles

Zucchini Noodle Salad with Moroccan Chickpeas from Nourishing Noodles

Servings 2 servings
Author Kathy Hester



  • ½ medium zucchini ribbon spirals (spiralize on the flat blade)
  • ¼ cup 60 ml fresh lemon juice
  • 1 pinch sea salt flakes


  • 2 tbsp chopped red onions
  • 1 tsp raw apple cider vinegar
  • ½ tsp coconut nectar or maple syrup
  • 1 15.5- oz 439 g can organic cooked chickpeas, drained
  • ½ medium carrot grated
  • 1 small handful chopped mint leaves
  • 3 tbsp currants


  • 1 tsp cumin seeds roughly ground with a mortar and pestle
  • ¼ cup 60 ml cold-pressed extra virgin olive oil
  • 2 tsp hulled tahini
  • 1 tbsp raw apple cider vinegar
  • ¹⁄³ tsp garlic powder
  • ¹⁄³ tsp onion powder
  • ¹⁄³ tsp sea salt flakes


  • 2 lemon wedges peeled and seeded
  • 1 small handful parsley leaves
  • 2 tbsp white and/or black sesame seeds lightly toasted


  • Place all noodle ingredients in a medium bowl and gently massage for 30 seconds. Set aside.
  • To make the Moroccan chickpeas, place the red onion in a medium bowl with the apple cider vinegar and the coconut nectar, and mix well. Set aside for 2 minutes.
  • Add the chickpeas, carrot, mint, and currants to the onion, and combine.
  • Place all dressing ingredients in a small bowl and whisk until creamy.
  • Add the dressing to the chickpea mixture and toss until thoroughly coated.
  • Divide and arrange zucchini noodles on serving plates, spoon the chickpeas on top, add toppings, and serve.