The recipe I’m sharing today for the Zucchini Noodle Salad with Moroccan Chickpeas is an amazing addition to your summer meal rotation and makes a darn good lunch too.
The book has recipes for every meal including chapters for breakfast, apps, soups, raw entrees, cooked entrees and desserts. If you already have a spiralizer or are thinking of getting one, this book is for you!
- 1/2 medium zucchini, ribbon spirals (spiralize on the flat blade)
- 1/4 cup 60 ml fresh lemon juice
- 1 pinch sea salt flakes
- 2 tbsp chopped red onions
- 1 tsp raw apple cider vinegar
- 1/2 tsp coconut nectar or maple syrup
- 1 15.5- oz 439 g can organic cooked chickpeas, drained
- 1/2 medium carrot, grated
- 1 small handful chopped mint leaves
- 3 tbsp currants
- 1 tsp cumin seeds, roughly ground with a mortar and pestle
- 1/4 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.
Amount Per Serving Calories 1244Saturated Fat 6gSodium 959mgCarbohydrates 163gFiber 32gSugar 38gProtein 50g