Prep Time 10 min
Cook Time 20 min
For the zoodles you will need:
2 medium sized zucchini
A handful of fresh basil
3 tablespoons soy sauce
1/2 medium ripe avocado
1 clove fresh garlic, chopped finely
Salt and pepper to taste
For the chickpeas you will need:
1 cup cooked chickpeas - or you can soak your own!
1 tablespoon of maple syrup
1 tablespoon of tamari
1⁄2 teaspoon paprika
1⁄2 teaspoon ground chilli powder (to taste)
1⁄2 teaspoon cinnamon 1⁄2 teaspoon salt
Preheat the oven to 180 C.
In a large bowl whisk together the sauce ingredients and spices: maple syrup, tamari, paprika, chilli, cinnamon and salt.
Add the chickpeas to the mix and toss well to ensure an even coating.
Transfer the chickpea mixture to a lined baking tray and bake for 20 minutes, until browned and slightly crisp.
Whilst these are baking it is time to prepare your zoodles! Blend together the avocado, tamari and basil until smooth. Set this to one side.
Using a spiraliser or julienne peeler, create ‘noodles’ from your zucchini. Now coat them in the avocado sauce and set aside.
Top with your roasted chickpeas and enjoy!