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Squash Noodles with Kale Arugula Pesto and Roasted Chickpeas
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.