Garlicky Zucchini Noodles with Chickpeas and Tomatoes
Yield: 2 main dish servings, 4 side dish servings
Ingredients
2 large zucchini, washed, trimmed, and “noodled” using a Spiralizer I(f you do not own a Spiralizer, you may cut the zucchini into matchsticks)
1 can chickpeas, rinsed well
1 pint tomatoes, washed and halved
3 tablespoons extra virgin olive oil
2 cloves garlic, finely minced
1 lemon, juiced
salt and pepper to taste
Procedure
Make the zucchini noodles using a Spiralizer.
Add the halved tomatoes and rinsed chickpeas to the zucchini noodles.
Toss with the olive oil, minced garlic, lemon juice, and salt and pepper to taste.
Refrigerate and let marinate for at least 30 minutes (ideally several hours) before serving.