Imagine twirling your fork into a vibrant, guilt-free dish that transports you straight to the sun-drenched shores of Greece - without the carb overload! Our Greek Zoodles with Chickpeas is not just a meal, it's a revolutionary culinary experience that combines the freshness of spiralized zucchini with the protein-packed punch of chickpeas. In just 25 minutes, you'll create a restaurant-worthy meal that's both nutritious and incredibly delicious, proving that healthy eating can be an exciting gastronomic journey.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Greek
Serves: 2 servings
Ingredients
- 2 zucchinis, spiralized
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp oregano
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Spiralize the zucchinis using a spiralizer to create zoodles (zucchini noodles). Rinse and drain the canned chickpeas, and set them aside. Halve the cherry tomatoes and dice the red onion.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the diced red onion. Sauté for about 2-3 minutes, or until the onion becomes translucent and fragrant.
- Add the drained chickpeas to the skillet with the sautéed onions. Stir well to combine and cook for an additional 3-4 minutes, allowing the chickpeas to warm through and take on some flavor from the onion.
- Next, add the halved cherry tomatoes to the skillet. Cook for another 2-3 minutes, stirring occasionally, until the tomatoes soften slightly and release their juices.
- While the tomatoes are cooking, season the mixture with 1 teaspoon of oregano, salt, and pepper to taste. Stir to evenly distribute the seasonings throughout the mixture.
- Once the tomatoes have softened, add the spiralized zucchini noodles (zoodles) to the skillet. Toss everything together gently to combine, ensuring that the zoodles are evenly coated with the mixture.
- Cook the zoodles for 2-3 minutes, just until they are tender but still al dente. Avoid overcooking to maintain their texture.
- Remove the skillet from heat and drizzle 1 tablespoon of fresh lemon juice over the zoodles and chickpea mixture. Toss again to incorporate the lemon juice.
- Serve the Greek zoodles with chickpeas warm, garnished with additional oregano if desired. Enjoy your healthy and flavorful meal!
Tips
- Zucchini Spiralizing Secrets: Use firm, medium-sized zucchinis for the best noodle texture. Pat the zoodles dry with paper towels to prevent excess moisture.
- Chickpea Pro Tip: For extra flavor, lightly toast your chickpeas before adding them to the skillet to enhance their nutty taste.
- Temperature Control: Keep your heat at medium to prevent zoodles from becoming mushy. They cook quickly and should remain slightly crisp.
- Seasoning Strategy: Add herbs and lemon juice at the end to preserve their fresh, bright flavors.
- Make-Ahead Magic: You can prep all ingredients in advance and quickly assemble the dish, making it perfect for busy weeknights.
- Customization Corner: Feel free to add feta cheese, olives, or grilled chicken to make this recipe your own Mediterranean masterpiece!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 10g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
