Thai Chickpea Zucchini Noodle Salad [Vegan, Gluten-Free]
Spiralized zucchini, slivered almonds, and fresh herbs are tossed together with a sweet and spicy Thai-inspired dressing. This fresh salad also gets a boost of protein from chickpeas!
Ingredients You Need for Thai Chickpea Zucchini Noodle Salad [Vegan, Gluten-Free]
How to Prepare Thai Chickpea Zucchini Noodle Salad [Vegan, Gluten-Free]
To Make the Dressing:
- In a small bowl, whisk together the rice vinegar, fish sauce, agave nectar, and chili garlic sauce.
To Make the Salad:
- Cut the ends off of the zucchini and yellow squash, and cut them in half crosswise. Run the zucchini and squash through the skinniest blade on the spiralizer to produce noodles. Place them into a large bowl.
- To the zucchini and squash noodles, add the chickpeas, toasted almonds, cilantro, mint, and basil.
- Toss with the dressing. Serve.
Nutritional Information
Calories: 140 | Carbs: 18g | Fat: 5g | Protein: 6g | Fiber: 5g | Sugar: 7g | Sodium: 630mg
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that looks good
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