Zucchini Pasta with Toasted Chickpeas

(inspired by Choosing Raw)


1 Large (or 2 small) zucchini, spiralized into noodles

1 15ox can chickpeas, drained and rinsed

1-2 T EVOO

garlic powder

onion powder

oregano (dried)

basil (dried)



about 1 cup jarred or homemade pasta sauce of your choice


1. In a small saucepan, heat your sauce or gravy.

2. In a large frying pan or dutch oven, sauté the chickpeas over medium-high heat in about a tablespoon of olive oil. Sprinkle them with the powders and spices. After they snap, crackle and pop for a few minutes and start to brown, remove from the pan and set aside.

3. In the same pan, sauté your zucchini over medium-high heat, sprinkling them with the powders and spices as well. This is going to be a very quick sauté. You don’t want your noodles to get soggy.

4. Combine chickpeas and gravy with the zucchini and toss until everything is coated. Serve with a garnish of fresh basil and grated parmesan or locatelli.