Zoodles with Roasted Chickpeas & Pesto

Zoodles with Roasted Chickpeas & Pesto Recipe

By Stephanie Dreyer


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


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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