Ingredients

The following ingredients have 2 Servings
  • 1/4 cup finely minced parsley
  • 1/4 cup finely minced cilantro
  • 1 small shallot finely minced
  • 2 cloves garlic finely minced
  • 1 tablespoon finely minced fresh oregano
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon sherry vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons olive oil
  • ½ cup sliced red peppers
  • 1 ½ cups cooked chickpeas, drained and rinsed if using canned
  • 1, 1 lb zucchini
  • 3 to 4 tablespoons toasted pepitas

Instruction

  • Combine ingredients for chimichurri sauce in a small bowl. Whisk together until well combined. Let sit for 20 to 30 minutes before assembling.
  • Heat a pan over medium heat. Add the olive oil followed by the slices of pepper. Cook until the peppers are soft. Add the chickpeas and cook until warm, 3 to 4 minutes. Stir in ¼ of the chimichurri and turn off the heat.
  • Using a spiralizer, make the zucchini into noodles. Place in a bowl and add the chickpea mixture and toasted pepitas.