Zoodles w. roasted chickpeas, tomatoes & basil dressing


Time: 40 min. 

First I will start out by saying a big thank you to GRIM for providing some of the veggies for this recipe. I can only recommend you to drop by their website and check them out: https://eatgrim.com

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  • 1 zucchini
  • 3 tomatoes
  • 1 spring onion
  • 1 bundle of fresh basil 
  • 2 tbsp nutritional yeast
  • 2 tbsp olive oil
  • 1 can chickpeas
  • 1 tbsp oil
  • 1 tbsp paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp turmeric
  • 1 tbsp coriander


  • Turn the oven on 200°C.
  • Drain the water from the can of chickpeas and place them in a bowl with the oil, salt, pepper, paprika, turmeric and cilantro. Mix it together and place the marinated chickpeas on a baking tray and put them in the oven for 35 min.
  • Wash the tomatoes, zucchini and spring onion. Start out by making your zucchini into ‘zoodles’ with a spiralizer and place them on a salad tray. Then cut your tomatoes and spring onion as you prefer and mix it together with the zoodles.
  • Next up is the basil dressing. Place the bundle of basil, nutritional yeast and olive oil in a blender and mix it together until it’s combined. Mix the dressing in with the zoodles.
  • When the chickpeas are done, add them to the salad.


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