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    Home » Recipes » Gluten Free

    Squash Noodles with Kale Arugula Pesto and Roasted Chickpeas {Vegan, Gluten Free, Dairy Free}

    Published: Jun 29, 2016 · Modified: Jan 18, 2022 by Lauren Kelly · This post may contain affiliate links.

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    Light, healthy and insanely delicious, this vegan dish is packed with vegetables and tons of flavor!

    Noodles with Kale Arugula Pesto with Roasted Chickpeas is bursting with flavor! #vegan www.laurenkellynutrition.com

    So yeah, summer started.  As much as I love making healthy meals like this and I wish I could make them all the time, I just need to keep it real.  I barely have time to cook anything in the summer.

    My husband grills a ton of stuff for me on Sundays which definitely helps.  But with 3 boys that eat A LOT (and I seriously mean A LOT) all that food goes really fast.  During the week, I have so many baseball games and I don't always have dinner prepared.  Take last night for instance, my kids came home at 8:30 and there weren't enough leftovers for dinner so two of them ate oatmeal for dinner.  And guess what? They were still hungry.

    And then the guilt hits me.  Why didn't I make something earlier?  Or prepare something in my slow cooker?  Why can't I be more organized?

    So, I shook it off and spiraled some squash and decided to make something healthy.  I was on a kick where I was spiralizing everything and then I just kind of stopped.

    I wanted to make something clean, healthy with all fresh ingredients.  And the more vegetables the better.

    Then I realized, I've been on a roasted chickpea kick, so why not add some of those?

    I made this for my whole family and guess what?  Only me and my husband ate it.

    Shrug... more for me.

    Darn kids.

    They just might be eating oatmeal a lot this summer.

    Squash Noodles with Kale Arugula Pesto with Roasted Chickpeas is bursting with flavor! #vegan www.laurenkellynutrition.com

    And for all of you non-vegans out there, I used nutritional yeast in place of parmesan cheese (or asiago) but you can easily substitute your beloved cheese of you'd like. Nutritional yeast is indeed a type of yeast that is packed with B-vitamins, folic acid, selenium, zinc, and protein. I like it for its cheesy taste and for the fact that its vegan.  Try it! It's a fantastic plant-based alternative to cheese.

    Squash Noodles with Kale Arugula Pesto with Roasted Chickpeas is bursting with flavor! #vegan www.laurenkellynutrition.com

    Squash Noodles with Kale Arugula Pesto with Roasted Chickpeas is bursting with flavor! #vegan www.laurenkellynutrition.com

    Squash Noodles with Kale Arugula Pesto and Roasted Chickpeas

    5 from 3 votes
    Print Pin Rate
    Course: main dish
    Servings: 4 -6 servings
    Author: Lauren Kelly

    Ingredients

    • 2 large yellow squash
    • 1 tablespoon olive oil
    • 1 15 ounce can chickpeas rinsed and drained
    • ½ teaspoon salt
    • 1 clove garlic minced
    • 1 cup grape tomatoes halved
    • Pesto:
    • ⅓ cup walnuts
    • ¾ cup kale
    • ¾ cup arugula
    • ½ cup fresh basil
    • 1 clove garlic
    • ½ cup olive oil
    • ½ lemon juiced
    • ¼ teaspoon salt
    • 2 tablespoons nutritional yeast optional

    Instructions

    • Preheat the oven to 400 degrees.
    • After the chickpeas are rinsed, drained and thoroughly patted dry, place in a medium bowl.
    • Remove any excess "skins" by picking through with your hands.
    • Add the salt and garlic and stir well.
    • Lay in an even layer on a baking sheet and bake in preheated oven for 5 minutes.
    • Shake the pan to mix up chickpeas.
    • Add tomatoes, stir and place back in the oven for 10-12 minutes.
    • Place roasted chickpeas/tomatoes on parchment paper and allow them to dry.
    • Place squash into the spiralizer or use a peeler and create long strips.
    • Heat oil into a large saucepan over medium heat.
    • Add squash and cook for 3-4 minutes until tender.
    • Place the ingredients for pesto in a food processor or blender and pulse until smooth.
    • Make sure to scrape down the sides of the blender to incorporate all of the mixture.
    • Place pesto and roasted chickpeas onto of zucchini noodles and serve immediately.
    Tried this Recipe? Pin it for Later!Mention @lkellynutrition or tag #lkellynutrition!

    I hope you enjoy this!

    Squash Noodles with Kale Arugula Pesto with Roasted Chickpeas is bursting with flavor! #vegan www.laurenkellynutrition.com

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    Comments

    1. Jennifer

      June 10, 2021 at 12:03 am

      5 stars
      This has seriously become one of my new favorite dishes! The flavor is just incredible! Loved everything about it!

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