Vegan Tahini Zucchini Noodles with Chickpeas recipe. Packed with nutrients, this quick dish features zoodles and creamy tahini sauce.
Ingredients
For the Zoodle Bowl:
- 1 medium zucchini spiralized (about 2 cups of zoodles)
- 1 large carrot spiralized
- 1 handful of arugula about 1 cup
- 1 cup cooked canned chickpeas, rinsed and drained 200g
- 1 ripe avocado sliced or diced
- 1/4 cup fresh blueberries
- 1 tablespoon dried cranberries
- Fresh parsley or cilantro leaves for garnish
- 1 teaspoon sesame seeds for garnish
- pinch of sea salt
For the Homemade Tahini Sauce:
- 2 tablespoons tahini sesame seed paste
- 2 tablespoons lemon juice
- 1 tablespoon soy sauce or tamari for gluten-free
- 1/2 teaspoon garlic powder
- 2 tablespoons water adjust for desired consistency
Instructions
Prepare the Vegetables: Spiralize the zucchini and carrot using a spiralizer or julienne peeler. If you don’t have a spiralizer, use a vegetable peeler to create thin ribbons.
Place a handful of arugula on each plate as the base for your zoodle bowl.
Arrange the spiralized zucchini and carrots on top of the arugula.
Rinse and drain the canned chickpeas thoroughly. Add 100 grams (1/2 cup) of chickpeas to each plate, scattering them evenly over the zoodles.
Make the Tahini Sauce: In a small bowl, whisk together the tahini, lemon juice, soy sauce, and garlic powder. Gradually add water, 1 tablespoon at a time, until the sauce reaches a smooth, pourable consistency. Adjust seasoning to taste.
Slice or dice the avocado and add half to each plate.
Sprinkle fresh blueberries and dried cranberries over the top for a sweet-tart crunch.
Drizzle the tahini sauce generously over the entire dish.
Garnish with fresh parsley or cilantro leaves, sesame seeds, and a pinch of sea salt.
Toss the ingredients lightly to coat them in the tahini sauce, or leave them layered for a beautiful presentation. Serve immediately and savor the mix of crunchy, creamy, and soft textures in every bite.
