Vegan Zucchini Noodles with pesto

A Vegan twist to a noodle based dish, using fresh and healthy ingredients and prepared in very little time and hassle. Have a go and Enjoy!


Olive Oil



1 tin of chickpeas (circa 400g)


Basil leaves

Cherry tomatoes (optional)


Cut 2-3 medium zucchini into noodles using a spiralizer

Using a pestle and mortar, make a basil pesto using basil leaves, salt and olive oil

Gently cook the garlic in the olive oil over a gentle heat

Add in the chick peas and the zucchini noodles

Lastly add in the basil pesto and the cherry tomatoes

Toss and serve with some freshly ground black pepper

Health Benefits from eating Zucchini

Zucchini or courgette is actually a fruit and not a vegetable. Zucchini are rich in vitamins (vitamin A and C), minerals (manganese and potassium) and other beneficial compounds such as antioxidants (lutein, zeaxanthin, and beta-carotene).

Antioxidants are also known to be good at lowering the risk of serious diseases such as cancer.

Eating zucchini is known to be good for your immune system, your heart (through its high fiber content which helps reduce cholesterol levels), your skin and also your eyesight (zucchini are rich in beta-carotene).

Zucchini are rich in water and fiber, and low in calories, making you feel full quicker and helping you take in less calories and therefore helping you to lose weight more easily.

using a spiralizer to make noodles
using a spiralizer

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