Clea Grady
Zoodles are noodles of raw zucchinni (courgette) created using a spiralizer or simply grated or cut into fine strips.
Serves 2-4, depending on portion size!
1 x can chickpeas
Olive oil
1/2 tsp cayenne pepper
1/2 tsp smoked paprika
1/2 tsp oregano
1/2 tsp celery salt
1/2 tsp garlic granules
About a dozen baby plum tomatoes – halved
3 x zucchini (courgettes)
Half a jar of vegan pesto
Kalamata olives
A few good handfuls of rocket
1 Tbsp toasted pine nuts (optional)
Zoodles are noodles of raw zucchinni (courgette) created using a spiralizer or simply grated or cut into fine strips.
Serves 2-4, depending on portion size!
1. Preheat your oven to 220C
2. Drain and rinse a can of chickpeas in cold water. Pour onto a clean tea towel and dry off as much of the moisture as possible. Pour into a bowl and add a splash of olive oil and the cayenne pepper, smoked paprika, oregano, celery salt and garlic granules. Mix well.
3. Pour onto a baking sheet so that all the chickpeas are flat and roast for 20 minutes. Set aside.
4. At the same time the chickpeas are roasting you can also roast the tomatoes in a little more oil for 10-15 minutes. Once cooked to your liking, set aside.
5. While the chickpeas and tomatoes are roasting, make your zoodles. On a very low heat, pour about half a jar of vegan pesto into a pan and add your roast tomatoes and olives. Gradually add the zoodles, mixing all the time to coat them with the pesto mix. Once all mixed in they are ready to serve.
6. Wash your rocket and put a good handful onto each plate. Spoon the zoodle mixture on top of the rocket and the sprinkle with as many of the roasted chickpeas as you desire.
7. If you’re feeling fancy, add some toasted pine nuts.
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