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Squash Noodles with Kale Arugula Pesto with Roasted Chickpeas is bursting with flavor! #vegan www.laurenkellynutrition.com
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5 from 3 votes

Squash Noodles with Kale Arugula Pesto and Roasted Chickpeas

Course: main dish
Servings: 4 -6 servings
Author: Lauren Kelly


  • 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:
  • 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


  • 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.