- 1 15 ounce can of chickpeas
- 3 tablespoons of olive oil, divided
- sprinkle of salt and pepper
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of dried basil
- 1 large or 2 small zucchinis
- 1/2 cup of corn (cooked or raw)
- basil (I used purple basil)
- 1/2 cup of chopped onion
- 1/2 cup of chopped tomato
For the avocado sauce:
- 1 avocado, skin and pit removed
- 1/2 cup of mayo (vegan mayo if vegan)
- handful of fresh basil
- 1 clove of garlic
- 1/2 teaspoon of lime juice
- water to thin (I ended up using about 1/4 cup but add it in gradually)
- Pre-heat your oven to 400 degrees F. Prepare the chickpeas by rinsing them and then drying them off with a paper towel. I don’t bother removing the skins but you can if you want.
- Place the chickpeas on a greased or lined baking sheet and toss them with 1 tablespoon of olive oil, S&P, and the garlic and basil.
- Bake the chickpeas for 25 minutes, stirring halfway. Once done, let cool slightly.
- While the chickpeas roast, prepare the avocado sauce by combining all of the ingredients in a blender or food processor and blending until creamy and full combined.
- Prepare the zucchini by spiralizing it and then cutting the strands into manageable pieces.
- In a large skillet, combine 2 tablespoons of olive oil and the zucchini noodles. Over medium heat, toss the noodles so that they are evenly coated in the olive oil. Cook for 2-8 minutes depending on how done you want the noodles. I cook mine for about 4 minutes so that they’re heated all the way through but still have some good crunch to them.
- Once done, take the noodles off of the heat and divide them between 2 plates. Top the noodles with the avocado sauce and toss until the sauce is evenly distributed on the noodles.
- Top the noodles with the tomato, onion, basil, chickpeas, and corn (plus any other veggies you have).