Brighten up your plate with this Lemony Chickpea & Zucchini Salad—a refreshing, nutrient-packed dish that’s as satisfying as it is delicious. Spiralized zucchini noodles are tossed with protein-rich chickpeas, a zesty lemon-tahini dressing, and a touch of sesame oil and tamari for savory depth.
This salad is quick to prepare, naturally vegan, and perfect for a light lunch or a vibrant side dish. Top it off with fresh parsley and a sprinkle of red pepper flakes for a little extra heat and flavor. Ready for a burst of freshness in every bite?
Recipe
Serves 2
3 zucchinis (courgette), spiralized into noodles
1 oz. (30g) tahini
1 lemon, juiced
2 tsp. sesame oil
1 tbsp. tamari
½ tsp. red pepper flakes
8.5 oz. (240g) canned chickpeas, drained
½ shallot, finely diced
2 tbsp. fresh parsley, chopped
How to Prepare
Prepare the zucchini noodles using a spiralizer, or slice into ribbons with a vegetable peeler.
In a small bowl, whisk together the tahini, lemon juice, sesame oil, tamari and red pepper flakes, thinning with water as needed. Adjust the seasoning with salt and pepper.
In a large bowl, mix the zucchini noodles with the chickpeas, shallot, and dressing.
Serve topped with additional sprinkle of red pepper flakes and parsley.
Enjoy your Lemony Chickpea & Zucchini Salad!
