Spicy chick peas & zucchini noodles

I’ve been all about farmer’s markets this summer. There are a few that run weekly fairly close by, and I’ve been making it a point to go and load up on freshly grown produce (among other things).

I prefer to eat a bit lighter during the summertime. Maybe it’s because it’s hot out, or that I’m sweaty, or not as hungry – who knows. But I always see summer as the opportune time to start taking healthy eating a little more seriously and to add a hefty amount of fruits & veggies to my diet.

I have been buying a ton of zucchini. It’s pretty versatile, and can be prepared in a lot of different ways – all of them delicious, and all of them super filling.



4 medium-sized zucchini, spiral cut into “noodles”

~25 grape tomatoes, sliced into halves

1 can (15 oz.) of chick peas, drained and rinsed

1 Tbsp. of minced garlic

2 Tbsp. of olive oil

3/4 tsp. of crushed red pepper flakes

Salt (to taste)



  1. Turn the zucchini into zoodles using a spiral cutter.

2. In a heavy-bottomed pot, heat the olive oil and add the garlic. Saute until golden.

3. Add the zoodles to the pot, give them a stir in the garlic oil, and cover. The zoodles will release liquid and “shrink”. Reduce for around 3 minutes.

4. Stir in the crushed red pepper flakes and the can of chick peas. Let simmer for around 4 minutes.

5. Stir in the grape tomatoes and season with salt to taste.

6. Plate up! I like to sprinkle some pecorino romano cheese over mine, but if you are going the vegan route just leave it be – it’s still delicious!

spicy chick peas & zucchini noodles



<3 LB




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female. food enthusiast. physics teacher. wife. gym rat.

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