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Mediterranean Chickpea Zoodles with Sun-Dried Tomato Pesto

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These Mediterranean chickpea zoodles burst with summer flavors. Both vegan and gluten-free, this healthy dish features some zucchini noodles, olives and roasted chickpeas, tossed in a delicious homemade sun-dried tomato sauce.
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Savory
  • Cuisine: Healthy
  • Diet: Vegan

These Mediterranean chickpea zoodles burst with summer flavors. Both vegan and gluten-free, this healthy dish features some zucchini noodles, olives and roasted chickpeas, tossed in a delicious homemade sun-dried tomato sauce. Enjoy hot or cold!

Ingredients

Scale

For the zoodles (zucchini noodles)*:

  • 1 can (400g) chickpeas, drained and rinsed
  • 4 Tablespoons olive oil, divided
  • 1 Tablespoon paprika powder
  • ¼ teaspoon cayenne pepper
  • Salt and pepper
  • 2 medium-large zucchinis (or 4 small)
  • 1 small clove garlic, minced
  • 1 cup (approx. 180g) fresh olives
  • 2–3 Tablespoons pine nuts, slightly toasted**
  • Fresh basil, for garnish

For the sun-dried tomato pesto:

  • 4 ounces (110g) sun-dried tomatoes, chopped
  • 1 Tablespoon tomato paste
  • 1 teaspoon honey or agave syrup (optional)
  • 1 small clove garlic, minced
  • ¼ cup (35g) pine nuts
  • ¼ cup (60 ml) olive oil
  • Salt and pepper
  • 2 Tablespoons fresh basil

Instructions

  1. Start with the chickpeas. Preheat the oven to 450°F (230°C). Meanwhile, blot chickpeas with a paper towel to dry them. Transfer to a mixing bowl, and toss with paprika powder, cayenne pepper, salt, pepper and 2 Tablespoons olive oil. Spread onto a baking sheet, and bake for about 20 minutes, until browned and crunchy, stirring once or twice during the process.
  2. For the sun-dried tomato pesto, combine all the pesto ingredients in a food processor and pulse a few times, until blended with still some texture to it. Taste to adjust the quantity of salt if needed.
  3. For the zoodles*, slice the ends of the zucchinis and spiralize them into long noodles using a spiralizer, or simply peel into super thin stripes with the help of a potato peeler.
  4. Heat two Tablespoons of olive oil in a large sauté pan. Once hot, add the zoodles and sauté for a few minutes, until tender but not mushy. Add the garlic, season with salt and pepper, and sauté for one more minute.
  5. Add the roasted chickpeas to the zoodles, garnish with olives, and toss with the sun-dried tomato pesto. Serve with toasted pine nuts, fresh basil, and enjoy hot or cold!

Notes

* Note that you can also make this recipe with ready-to-use zucchini noodles purchased in a grocery store (such as Whole Foods). You will need approx. 14 ounces (400g) zoodles, or more.

** I recommend you toast the pine nuts in a sauté pan placed on high heat with no oil or fat. Once the pan is hot, add the pine nuts and shake the pan constantly for a few seconds until all sides of the nuts are slightly toasted. Turn off the heat and transfer pine nuts to a plate immediately (they will turn brown if you leave then in the pan longer).

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