Squash Noodles with Kale Arugula Pesto and Roasted Chickpeas

• Vegan
• Gluten free

• Produce

  • 3/4 cup Arugula
  • 1/2 cup Basil, fresh
  • 1 15 ounce can Chickpeas
  • 2 clove Garlic
  • 1 cup Grape tomatoes
  • 3/4 cup Kale
  • 1/2 Lemon
  • 2 Yellow squash, large

• Baking & Spices

  • 2 tbsp Nutritional yeast
  • 3/4 tsp Salt

• Oils & Vinegars

  • 9 tbsp Olive oil

• Nuts & Seeds

  • 1/3 cup Walnuts

Found on laurenkellynutrition.com

Description

Ingredients

• 2 large yellow squash
• 1 tablespoon olive oil
• 1 15 ounce can chickpeas, rinsed and drained
• ½ teaspoon salt
• 1 clove garlic, minced
• 1 cup grape tomatoes, halved
• Pesto:
• ⅓ cup walnuts
• ¾ cup kale
• ¾ cup arugula
• ½ cup fresh basil
• 1 clove garlic
• ½ cup olive oil
• ½ lemon, juiced
• ¼ teaspoon salt
• 2 tablespoons nutritional yeast (optional)

Directions

• Preheat the oven to 400 degrees.
• After the chickpeas are rinsed, drained and thoroughly patted dry, place in a medium bowl.
• Remove any excess skins by picking through with your hands.
• Add the salt and garlic and stir well.
• Lay in an even layer on a baking sheet and bake in preheated oven for 5 minutes.
• Shake the pan to mix up chickpeas.
• Add tomatoes, stir and place back in the oven for 10-12 minutes.
• Place roasted chickpeas/tomatoes on parchment paper and allow them to dry.
• Place squash into the spiralizer or use a peeler and create long strips.
• Heat oil into a large saucepan over medium heat.
• Add squash and cook for 3-4 minutes until tender.
• Place the ingredients for pesto in a food processor or blender and pulse until smooth.
• Make sure to scrape down the sides of the blender to incorporate all of the mixture.
• Place pesto and roasted chickpeas onto of zucchini noodles and serve immediately.