Vegan Zucchini Noodles with Chickpeas and Zucchini Blossoms
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
Ingredients:
- 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
Directions:
- 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 |
