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+ servings

Garlicky Zoodles with Chickpeas and Onions

This flavorful zoodle dish is a meal in a bowl! With skillet chickpeas, olives, red onion, red pepper flakes for heat, EVOO and plenty of accents like vegan cheese, salt and pepper. Tomato sauce is optional for added tomato-y flavor.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 1 servings
Author: Kathy Patalsky

Ingredients

  • 2 medium zucchinis - spiralized, using the BELLA Automatic Electric Spiralizer
  • 2 cloves garlic, finely chopped
  • 1 - 1 ½ tablespoon extra virgin olive oil
  • 2 tablespoon black olives, sliced
  • 1 small red onion, chopped
  • 1 cup chickpeas, canned -drained/rinsed (use a full can if desired for a larger portion)
  • 1 teaspoon red pepper flakes
  • ¼ teaspoon sea salt
  • ⅛ teaspoon black pepper
  • *seasonings can be added to taste
  • optional: 1 tablespoon fresh lemon juice or ½ cup marinara sauce
  • optional: 1-3 tablespoon vegan Parmesan cheese (or sub with 1 tablespoon nutritional yeast)

Instructions

  • Warm a skillet over high heat. Add the extra virgin olive oil.
  • Add the onion to the oil and saute for two minutes until edges start to brown.
  • Add in the garlic and chickpeas. Cover with lid. Shake pan around a bit to char all sides of the chickpeas. Some of them may pop with the high heat and oil.
  • Uncover lid and add in all your zoodles. Tip: If you do not want long strings that can tangle easily, cut your zoodles into about 5-6" sizes, roughly. Using a spatula or tongs, toss the zoodles in the hot pan. Add in the salt, pepper and red pepper flakes. Allow to warm in the hot pan for 1-3 minutes - depending on how tender and "cooked" you want your zoodles. Tip: Zoodles will continue 'cooking' a minute or two after removed from heat, so experiment with under-cooking them slightly.
  • Squeeze in the optional lemon juice or add the optional pasta sauce now. Also sprinkle in the black olives. Toss gently in the pan for one minute. Do not overcook noodles depending on how soft you want them. Tip: I like to warm the sauce a bit in the microwave before adding, so that it doesn't need any 'cooking' time in the pan.
  • Remove from heat. Sprinkle vegan Parmesan and/or nutritional yeast over top the zoodle mixture. Toss gently.
  • Transfer the zoodles to serving plate(s). Top with additional vegan cheese and red pepper flakes. Freshly chopped parsley or fresh basil or fresh lemon zest would also be a nice touch. Serve warm!

Nutrition Estimate

Calories: 525kcal