Zucchini Spaghetti with Pesto and Chickpeas

Initially I struggled to figure out where to use zucchini, something that was blend and almost looked like a cucumber. But slowly I started figuring out on the internet pictures that there are many ways to use this bright green vegetable and that lots of flavours can be added to it. Zucchini spaghetti has been a trend these days when people want to avoid eating the actual spaghetti on regular basis. Try out this quick recipe which is ready in few minutes, yet is very tasty!!


2 medium zucchini
2 tsp olive oil
1/2 cup finely grated Parmesan cheese
1 tbs basil pesto
125g tin chickpeas, rinsed
125g cherry tomatoes, cut in quarters
2 radishes, thinly sliced
60g baby spinach leaves
1 tbs flax seeds, roughly ground
1 lemon, juiced


1. Spiralize or finely shred zucchini and press between paper towel for a few minutes to remove excess moisture.
2. Heat oil in a saucepan over medium heat. Add zucchini and toss for a minute. Add cheese, pesto and chickpeas and toss for another minute or two to warm through. Adjust seasonings.
3. Divide between two plates, and top with tomatoes, radishes, spinach, flax seed, lemon juice, and season with salt and pepper.
If tin chickpeas are not available, you can soak some in hot water for a few hours. This will require a bit of a pre planning. If there is a rush, you can avoid it.

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