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Zucchini Noodle Bowls with Crispy Chick Peas and Jalapeño Dressing

Zucchini Noodle Bowls with Crispy Chick Peas and Jalapeño Dressing

5 from 3 reviews

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!

Ingredients

Scale

Crispy Chick Peas:

Jalapeño Dressing:

Zucchini Noodle Bowl:

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.