Spicy Zucchini + Chickpea Salad (including a kid-friendly modification)

We found a spiralizer at the thrift store and couldn't wait to try it out. Even if you don't have one, you can still make this recipe. It's a great + tasty way to eat lots of vegetable, with a little shot of protein with the chickpeas.

serves 4, as a starter salad (or 2 as a meal)


1 can chickpeas, rinsed and patted dry
1 teaspoon cumin
1 teaspoon cayenne pepper
1 tablespoon olive oil
1 teaspoon salt

2 medium zucchinis
5 carrots, peeled

1 avocado
1/2 cup cilantro
1 cup parsley
3 cloves garlic
1/2 cup avocado oil (or olive oil)
1/2 cup water
juice of 2 limes
1 jalepeno pepper, ribs and seeds removed
3/4 cup pistachios
salt, to taste




Preheat the oven to 400 degrees. In a bowl, toss the chickpeas with the oil, cumin, cayenne and salt. Spread in a single layer on a baking sheet and bake for 25- 35 minutes, shaking the pan every now and then to rotate them. They will be done once they are crispy and lightly browned.

Meanwhile, thinly slice, grate, or spiralize the zucchinis and carrots. Put into a bowl and set aside.

In a food processor, add the avocado, cilantro, parsley, garlic cloves, oil, water, lime juice, and jalepeno. Pulse until mixed. Add the pistachios and pulse until mostly smooth. If it is too thick, dilute with more water. Add salt to taste.

To assemble, split the zucchini carrot mixture into four bowls. Top with a good bit of dressing and a handful of the chickpeas.



To make this less spicy and more kid friendly, you can remove the jalepeno and the cayenne pepper from the recipe. If your child can tolerate a little heat, simply dilute the regular dressing with a few tablespoons of plain yogurt. Try different spice mixtures on the chickpeas; cumin and coriander is quite a popular option.