Zucchini Noodles with Creamy Pesto Chickpeas

Ingredients

• 1 tsp (5 ml) olive oil
• 4 oz (120 g) canned chickpeas, drained and dried
• 2 medium zucchinis, spiralized (250 g)
• 2 oz (60 g) cherry tomatoes, halved
• 2 tbsp (30 g) Dairy-Free Basil Pesto (p. 62)
• 1 tbsp (5 g) nutritional yeast
• 1/2 tsp garlic powder
• 1/4 tsp (1.5 g) fine salt, plus black pepper

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Method

1. Heat the oil in a skillet and cook the chickpeas for 3–4 minutes, until lightly crisp.
2. Add the zucchini noodles and tomatoes and cook for 2 minutes, until just softened.
3. Stir in the pesto, nutritional yeast, garlic powder, salt, and pepper. Toss well and serve.