• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Crumb Top Baking

Healthier Desserts and Savory Recipes

  • Home
  • About & Contact
  • Recipes
  • Work With Me
  • Subscribe
You are here: Home / All Recipes / Zucchini Noodle Bowls with Crispy Chick Peas and Jalapeño Dressing

Zucchini Noodle Bowls with Crispy Chick Peas and Jalapeño Dressing

August 18, 2017 By Leanne 9 Comments

  • Share
  • Twitter
  • Yummly
Jump to Recipe

Happy Friday! It’s been a while since I posted a recipe, so let’s jump right into these Zucchini Noodle Bowls with Crispy Chick Peas and Jalapeño Dressing. This is one of the easiest meals I’ve made this summer!

Zucchini Noodle Bowls with Crispy Chick Peas and Jalapeño Dressing

I’ve had this recipe in my back pocket since the beginning of summer, but I was waiting for zucchini season to be in full swing before I shared it. And it’s definitely in full swing now. Have you been taking advantage of all the fresh produce at your local farmer’s market? Zucchini, cucumber, tomatoes, greens, herbs, carrots, radishes…… the selection of fresh veggies is awesome this time of year!

While I cook with zucchini year round, they are so much fresher this time of year, and their larger size is perfect for spiralizing! (If you’re not aware of spiralizing or my love of zucchini noodles, you should read this post for Turkey and Prosciutto Zucchini Bake 😉 .

Zucchini Noodle Bowls with Crispy Chick Peas and Jalapeño Dressing

I actually had this recipe post ready to go earlier this week, but decided to put it on hold and re-shoot my photos after attending a Pinch of Yum Tasty Food Photography Workshop in Minnesota. If you haven’t heard of Pinch of Yum, it’s a popular food blog authored by Lindsay Ostrom, who also happens to be a talented food photographer. She occasionally teaches workshops in her Minneapolis studio, so when the opportunity came up to register for one, I jumped at the chance. It was an awesome learning experience and I picked up a lot of great photography tips and tricks (and met some lovely people along the way). But when I returned home last weekend, I knew I had to re-shoot the photos for these colourful Zucchini Noodle Bowls. My previous photos just didn’t do the bowls justice!

Zucchini Noodle Bowls with Crispy Chick Peas and Jalapeño Dressing

So, hear I am, finally sharing this recipe for Zucchini Noodle Bowls! This recipe is super quick and easy, and makes a tasty clean eating lunch or side dish. Totally perfect for meal prepping Sunday! Just spiralize the zucchini (the bigger the better), chop some veggies (use whatever you have on hand), roast the chick peas (or buy a bag of crispy chick peas) and make the jalapeño dressing (this is a must!). And done! You are now ready to assemble these delicious bowls!

Zucchini Noodle Bowls with Crispy Chick Peas and Jalapeño Dressing

The magic in these bowls is definitely the jalapeño dressing. Please don’t be frightened off by the jalapeños! This is not a hot and spicy noodle bowl. While the chick peas and the jalapeño dressing may have a bit of kick to them on their own, when mixed in with the veggies, the flavours really balance out. The dressing also has fresh parsley, spinach, tahini, garlic and lime juice, so the jalapeño flavour is definitely subtle in this mixture.

And, can you tell from the photos how the thick and creamy dressing just sticks to the noodles? I’ve been adding this dressing to all my salads lately. It’s addictive 🙂 . And this recipe makes about a cup, so it goes a long way!

Zucchini Noodle Bowls with Crispy Chick Peas and Jalapeño Dressing

If you make this recipe, be sure to let me know in the comments below or take a photo and tag Crumb Top Baking on Instagram. I would love to see some of your creative takes on this recipe!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Zucchini Noodle Bowls with Crispy Chick Peas and Jalapeño Dressing

Zucchini Noodle Bowls with Crispy Chick Peas and Jalapeño Dressing

★★★★★ 5 from 3 reviews
  • Author: Leanne
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: 4 bowls 1x
  • Category: Lunch; Dinner
Print
Pin

Description

These Zucchini Noodle Bowls with Crispy Chick Peas and Jalapeño Dressing are loaded with fresh veggies and plant-based protein. Perfect for a healthy lunch or side dish. And don’t skimp on the jalapeño dressing. It’s creamy, clean eating goodness!


Scale

Ingredients

Crispy Chick Peas:

  • 540 ml can no salt added chick peas
  • 1 tbsp extra virgin olive oil
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp kosher salt

Jalapeño Dressing:

  • 1 cup packed fresh parsley (stems mostly removed)
  • 1 cup packed baby spinach
  • 1/4 cup tahini
  • 1/2 jalapeño pepper (seeded and chopped)
  • juice from 1 lime
  • 2 cloves garlic (chopped)
  • 4 tbsp water
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt

Zucchini Noodle Bowl:

  • 2 large spiralized zucchini
  • shredded carrot
  • sliced cucumber
  • sliced radish

Instructions

  1. Chick Peas: Pre-heat oven to 425 degrees. Drain and rinse the chick peas. Pat dry, add to a medium-sized bowl and coat with olive oil. In a small bowl, combine all the spices and salt. Add to the chick peas and toss to coat. Spread the chick peas out on a parchment paper covered baking sheet and bake for 30-40 minutes, or until crispy. Stir the chick peas every 10 minutes to ensure they don’t burn.
  2. Jalapeño Dressing: Add all the ingredients to a blender and blend on high until thick and creamy. The dressing will also thicken up in the refrigerator.
  3. Zucchini Noodle Bowl: Add the spiralized zucchini and veggies to four small bowls and top with chick peas and jalapeño dressing.

Notes

  1. The chick peas are best straight out of the oven when they are hot and crispy. If you are making this recipe ahead of time or have leftovers, store the chick peas separately in a container on the counter. They will lose some of their crunchiness, but will still be delicious. If you really like crunchy chick peas, you can also buy seasoned snack bags of chick peas at the grocery store.
  2. These Zucchini Noodle Bowls are served cold (except for the chick peas), so the noodles and veggies have a really nice crunch to them.

Did you make this recipe?

Tag @crumbtopbaking on Instagram and hashtag it #crumbtopbaking

Pinterest image for Zucchini Noodle Bowls

Filed Under: All Recipes, Dairy-Free, Grain-Free, Light Lunch Recipes, Main Dishes, Side Dishes, Vegan, Vegetarian

Previous Post: « Chocolate Peanut Butter Ice Cream Cookie Cups
Next Post: Maple Walnut Crunch Granola »

Reader Interactions

Comments

  1. Colleen says

    February 9, 2018 at 8:11 pm

    I love this and can’t wait for summer when I have zucchini and jalapenos in my garden. I’m always trying to find new ways to use them, and this bowl is perfect!

    ★★★★★

    Reply
  2. Natalie Browne says

    February 9, 2018 at 6:59 pm

    Isn’t Zucchini so good when it’s fresh, in season in the summer? This salad looks delicious and I LOVE the sound of that jalapeño dressing.

    Reply
    • Leanne says

      February 11, 2018 at 10:46 pm

      Thanks Natalie! Totally agree. I buy zucchini year round, but nothing beats the in-season zucchini from the farmers market! Take care!

      Reply
  3. Nicole | What She Ate says

    February 9, 2018 at 3:36 pm

    Ahhh I can’t stop salivating over this! I’m a huge texture person and love anything creamy, so you can just imagine how I must feel looking at that creamy green goodness right now. I’m so excited for summer after reading this and can’t wait to take armloads of produce home from the farmers market and make tasty bowls like this! 🙂

    Reply
    • Leanne says

      February 11, 2018 at 10:41 pm

      Thanks Nicole! This bowl makes me long for summer too! And the creamy jalapeño dressing is definitely my favourite part! Take care!

      Reply
  4. Elaine says

    February 9, 2018 at 1:13 pm

    Your jalapeño dressing is amazing! A perfect way to dress up zoodles!

    ★★★★★

    Reply
    • Leanne says

      February 11, 2018 at 10:37 pm

      Thanks Elaine! The jalapeño dressing adds a nice kick to the zoodles!!

      Reply
  5. maria says

    February 9, 2018 at 1:03 pm

    I always have zucchini growing like crazy in my backyard and I am always looking for salad recipes with zucchini. This salad bowl looks amazing especially with the chick peas. Can’t wait to try it this summer. Thanks for sharing ♥

    ★★★★★

    Reply
    • Leanne says

      February 9, 2018 at 9:57 pm

      Thanks Maria! I hope you like it! I’ll be dropping by your backyard this summer for some zucchini!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Find a Recipe

Meet Leanne

Hey there! I'm Leanne and welcome to Crumb Top Baking. I'm a self-taught baker, home cook and food photographer, and I'm passionate about sharing recipes that help people eat a little healthier and find balance in the recipes they prepare for themselves and their families. Learn more about me and what you'll find on Crumb Top Baking....

Follow Crumb Top Baking

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Healthier Desserts
Dairy-Free Recipes
Gluten-Free Recipes

Search by Recipe Category

Popular Posts

  • Overhead view of air fryer tortilla chips arranged in bowls with dips, beer and jalapenos surrounding it. How to Make Air Fryer ...
  • Three bowls of air fryer carrots arranged on a white surface. Air Fryer Carrots (Three Ways)
  • Up close view of air fryer roasted beets in a white bowl with a spoon inserted into the beets. Air Fryer Beets (Easy Roasted ...

Copyright © 2021 crumbtopbaking.com - Privacy Policy & Terms of Use

This site uses cookies. By using this site, you agree to our use of cookies. Click here for more information.