Light, healthy and insanely delicious, this vegan dish is packed with vegetables and tons of flavor!
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.
They just might be eating oatmeal a lot this summer.
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 and Roasted Chickpeas
- 2 large yellow squash
- 1 tablespoon olive oil
- 1 15 ounce can chickpeas rinsed and drained
- 1/2 teaspoon salt
- 1 clove garlic minced
- 1 cup grape tomatoes halved
- 1/3 cup walnuts
- 3/4 cup kale
- 3/4 cup arugula
- 1/2 cup fresh basil
- 1 clove garlic
- 1/2 cup olive oil
- 1/2 lemon juiced
- 1/4 teaspoon salt
- 2 tablespoons nutritional yeast optional
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.
I hope you enjoy this!