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Squash Noodles with Kale Arugula Pesto and Roasted Chickpeas
Course: main dish
Servings: 4 -6 servings
Author: Lauren Kelly Nutrition
  • 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
  • Pesto:
  • 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
  1. Preheat the oven to 400 degrees.
  2. After the chickpeas are rinsed, drained and thoroughly patted dry, place in a medium bowl.
  3. Remove any excess "skins" by picking through with your hands.
  4. Add the salt and garlic and stir well.
  5. Lay in an even layer on a baking sheet and bake in preheated oven for 5 minutes.
  6. Shake the pan to mix up chickpeas.
  7. Add tomatoes, stir and place back in the oven for 10-12 minutes.
  8. Place roasted chickpeas/tomatoes on parchment paper and allow them to dry.
  9. Place squash into the spiralizer or use a peeler and create long strips.
  10. Heat oil into a large saucepan over medium heat.
  11. Add squash and cook for 3-4 minutes until tender.
  12. Place the ingredients for pesto in a food processor or blender and pulse until smooth.
  13. Make sure to scrape down the sides of the blender to incorporate all of the mixture.
  14. Place pesto and roasted chickpeas onto of zucchini noodles and serve immediately.