Sweet & Spicy Roasted Chickpeas with Avocado Pesto Zoodles
Published 22 February 2020
2 serves10 min prep20 min cook
Ingredients
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
Method
- 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!
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