Oh, chickpeas. I eat chickpeas probably twice a week, every week. Great protein & fiber, and can be flavored any way you like it. I eat chickpeas mostly on salad, toast and flatbread. You can toss any fresh herb into it – curry spices are fantastic – you can add nuts and berries, too!

2 large organic zucchini – thinly cut into noodle-like strips using a mandoline. If you don’t have a mandoline – I highly recommend it! You could also cut them yourself with a knife – I’ve done this before, too.

Makes 2 entrees.

2 cloves of garlic

1 tablespoon olive oil

pinch of salt and pepper, to taste

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1 can of organic chickpeas (garbanzo beans)

1 tbsp vegan mayo

1 tbsp fresh chopped dill

1/8 tsp cayenne

pinch of salt and pepper, to taste

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2 tbsp ground roasted almonds

Over medium heat, add olive oil and garlic to pan. Heat only until the garlic becomes aromatic, be careful not to burn. Add zucchini noodles, sautee for only about 5 minutes – until they become soft. Take off of heat.

Smash chickpeas in a bowl (I use a fork – you can use whatever you have handy) – but leave some chickpeas whole. Add mayo, dill, cayenne, salt and pepper and mix well.

Arrange zucchini noodles on a plate in a rounded shape. Leave a well in the middle for your chickpea mixture. Spoon your chickpea salad into the well you have in the middle of the zucchini, piling fairly high. Lightly dust the zucchini noodles with ground roasted almond (this is like parmesan!) and crack fresh pepper over the top of the chickpeas.

Enjoy!

♥︎

Sage & Citrus