Vegan Zucchini Noodles with Chickpeas and Zucchini Blossoms

Vegan Zucchini Noodles with Chickpeas and Zucchini Blossoms

Everyday Cooking Vegan

This is a quick and nutritious vegan main. You can leave out the zucchini blossoms since they are only in season for a short while, but if you can find them, make sure to use them!

Servings per recipe: 2
Calories per serving: 348
Preparation time: 10m
Total cooking time: 25m


  • 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.

Nutrion facts:

Total Fat 28.1g 43%
    Saturated Fat 4.0g  
Cholesterol 0mg  
Sodium 278mg 11%
Potassium 654mg 18%
Total Carbohydrates 21.6g 7%
Dietary Fiber 5g 20%
Protein 5.7g 11%
Sugars 3g  
Vitamin A 719IU  
Vitamin C 40mg  
Calcium 62mg  
Iron 2mg  
Thiamin 0mg  
Niacin 2mg  
Vitamin B6 1mg  
Magnesium 55mg  
Folate 105mcg