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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Ingrediens:
- 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
Instructions:
- 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.
Enjoy!
