Vegan Zucchini Noodles with Chickpeas and Zucchini Blossoms


  • 4 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 medium zucchini, cut into noodles with a spiralizer
  • 12zucchini blossoms, pistils removed, cut into strips
  • ½ cup canned chickpeas, drained and rinsed
  • salt
  • 6fresh basil leaves, cut into strips, or to taste
  • Directions

  • Step 1

    Heat olive oil in a large skillet over low heat and cook garlic until softened, about 10 minutes. Add zucchini and zucchini blossoms; mix well with olive oil. Add chickpeas and stir to combine. Season with salt and stir in basil. Serve immediately.


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