Zoodles with Roasted Chickpeas & Pesto

Zoodles with Roasted Chickpeas & Pesto Recipe

By Stephanie Dreyer

Ingredients

1 cup of store-bought pesto (such as Trader Joe’s Vegan, Kale & Cashew Pesto)

1 cup of cherry tomatoes, sliced

1 can chickpeas, drained and rinsed

1 tablespoon olive oil

1 teaspoon of sea salt

1 tablespoon Italian Herbs blend

4 zucchini squash, spiralized

Freshly grated Parmesan cheese, such as Violife

Instructions

1Preheat the oven to 400 degrees.

2Spread the chickpeas on a baking sheet lined with a parchment paper. Toss with the oil, salt, and herbs. Roast for 20-30 minutes.

3Divide the zoodles between 4 serving plates and top each pile with 1/4 cup of pesto, 1/4 cup of chickpeas and 1/4 cup of sliced tomatoes.

4Garnish with Parmesan cheese.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.