It’s no surprise that zoodles have become increasingly popular, and recently I was looking for a way I could use them raw in an everyday salad. I came across a recipe on Purple Carrot that included chickpeas and peaches and knew I had to give it a try.
I made a fresh pesto that incorporated basil and mint – two herbs I think pair particularly well with peaches – and threw in some sunflower seeds for a little extra crunch.
I also seasoned the chickpeas with cumin for a some heat and roasted them in the oven so that they would crips up nicely.
This ended up being such a nice change to my lunch routine that I will be repeating again very soon!
Serves – 4
- 4 large zucchinis
- 2 large ripe yellow peaches
- 1 can of chickpeas (13 oz), drained and rinsed
- 1 Tbs oil
- 1 Tbs cumin
- 1/4 cup shelled sunflower seeds
- 1 cup fresh basil
- 1 cup fresh mint
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts (can be swapped with walnuts, almonds or sunflowers seeds)
- 1 clove garlic, chopped
- Preheat oven to 400 degrees. Toss the chickpeas with the 1 Tbs of oil and the cumin and spread out evenly on a baking sheet. Season with salt and pepper and roast for 20 minutes, checking and shaking them half way through.
- Make the pesto by blending the basil, mint, 1/2 cup oil, pine nuts and garlic together in a food processor.
- In a large bowl, use the spiralizer to make noodles out of all of the zucchinis. If you don’t have a tool for this, you can also use a vegetable peeler to make ribbons.
- Mix the pesto in with the zoodles and toss to coat.
- Core and cut peaches into thin slices.
- To plate, place a fourth of the zoodles on a plate and top with half a peach worth of slices, a fourth of the chickpeas, and 1 Tbs of sunflower seeds.