vegan zucchini noodles with chickpeas and zucchini blossoms

vegan zucchini noodles with chickpeas and zucchini blossoms
  • 4 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 medium zucchini, cut into noodles with a spiralizer
  • 12 zucchini blossoms, pistils removed, cut into strips
  • 1/2 cup canned chickpeas, drained and rinsed
  • salt
  • 6 fresh basil leaves, cut into strips, or to taste


  1. Heat olive oil in a large skillet over low heat and cook garlic until softened, about 10 minutes. Add zucchini and zucchini blossoms; mix well with olive oil. Add chickpeas and stir to combine. Season with salt and stir in basil. Serve immediately.

05/16/2019
vegan zucchini noodles with chickpeas and zucchini blossoms, recipe PT15M PT1H 5 455 calories

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