I’m on a quest for eating healthier and using more vegetables and fresh fruits on daily basis. I have doubled (if not tripled!) my consumption of fresh foods and I am already seeing some amazing results. I have been feeling much better and I am craving sugar much less than I used to. I’m working on making healthier choices and being conscientious of HOW I am nourishing my body.
This week I made this dish using a spiralizer, a machine that helps you cut ANY vegetable into noodles. I love, love, love pasta I just don’t like how full and uncomfortable I feel after eating a whole plate. I mean, it puts me ready for a nap!!!! I want to be able to eat and feel like I can go on with my day.
This dish includes some of my favorite and most nourishing foods: pulses (garbanzos – chickpeas), vegetables, and eggs.
I want food to nourish me to the core.
Roasted Garbanzos with Zucchini Noodles Recipe
1 1/2 cup salad mix (spinach)
1 cup garbanzos (drained and roasted)
- Preheat the oven at 400.
- Drain and soak the chickpeas/garbanzos to remove the peeling.
- Spread garbanzos and sprinkle with oil (very little). Sprinkle favorite seasoning, I used seasoned salt and cilantro.
- Bake for about 30 min.
- Broil for 8-10min.
Definitely keep an eye on the garbanzos and check them often.
6. Spiralize the zucchini into noodles. Sautee noodles for about 3 minutes. Do not season and do not peel zucchini.
7. Fry egg or cook over medium. Runny egg yoke is the goal here.
Salad, zucchini noodles, fried egg, and garbanzos. Pour Valentina sauce. Enjoy.
Eating healthier is so worth it and very simple. Let me know when you try this dish.
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