Zoodles with Peaches, Pesto & Chickpeas

Zoodles with Peaches, Pesto & Chickpeas


It's no surprise that zoodles have become increasingly popular, and recently I was looking for a way I could use them raw in an everyday salad.  I came across a recipe on Purple Carrot that included chickpeas and peaches and knew I had to give it a try. IMG_4356

I made a fresh pesto that incorporated basil and mint - two herbs I think pair particularly well with peaches - and threw in some sunflower seeds for a little extra crunch.


I also seasoned the chickpeas with cumin for a some heat and roasted them in the oven so that they would crips up nicely.


This ended up being such a nice change to my lunch routine that I will be repeating again very soon!


Serves - 4

  • 4 large zucchinis
  • 2 large ripe yellow peaches
  • 1 can of chickpeas (13 oz), drained and rinsed
  • 1 Tbs oil
  • 1 Tbs cumin
  • 1/4 cup shelled sunflower seeds
  • 1 cup fresh basil
  • 1 cup fresh mint
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts (can be swapped with walnuts, almonds or sunflowers seeds)
  • 1 clove garlic, chopped


  1. Preheat oven to 400 degrees.  Toss the chickpeas with the 1 Tbs of oil and the cumin and spread out evenly on a baking sheet.  Season with salt and pepper and roast for 20 minutes, checking and shaking them half way through.
  2. Make the pesto by blending the basil, mint, 1/2 cup oil, pine nuts and garlic together in a food processor.
  3. In a large bowl, use the spiralizer to make noodles out of all of the zucchinis.  If you don't have a tool for this, you can also use a vegetable peeler to make ribbons.
  4. Mix the pesto in with the zoodles and toss to coat.
  5. Core and cut peaches into thin slices.
  6. To plate, place a fourth of the zoodles on a plate and top with half a peach worth of slices, a fourth of the chickpeas, and 1 Tbs of sunflower seeds.
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