Vegan Zucchini Noodles with Chickpeas and Zucchini Blossoms


This is a quick and nutritious vegan main. You can leave out the zucchini blossoms since they are only in season for a short while, but if you can find them, make sure to use them!

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
2 servings


  • 4 tablespoons olive oil

  • 2 cloves garlic, minced

  • 2 medium zucchini, cut into noodles with a spiralizer

  • 12 zucchini blossoms, pistils removed, cut into strips

  • ½ cup canned chickpeas, drained and rinsed

  • salt

  • 6 fresh basil leaves, cut into strips, or to taste


  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.

Nutrition Facts (per serving)

348 Calories
28g Fat
22g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 348
% Daily Value *
Total Fat 28g 36%
Saturated Fat 4g 20%
Sodium 278mg 12%
Total Carbohydrate 22g 8%
Dietary Fiber 5g 18%
Total Sugars 3g
Protein 6g
Vitamin C 40mg 201%
Calcium 62mg 5%
Iron 2mg 10%
Potassium 654mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.