Recipes Vegan Zucchini Noodles with Chickpeas and Zucchini Blossoms 5.0 (1) Add your rating & review 2 Photos 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! Recipe by Rita Updated on January 4, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 2 Yield: 2 servings Jump to Nutrition Facts Ingredients 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 Directions 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. I Made It Print Nutrition Facts (per serving) 348 Calories 28g Fat 22g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved