Ingredients

The following ingredients have 4 Servings
  • ¼ cup olive oil
  • ¼ cup fresh lemon juice
  • 2 tbsp balsamic vinegar
  • 1 tbsp green onions (diced)
  • ½ tsp dried oregano
  • ¼ tsp kosher salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • 3 cloves garlic (minced)
  • 2 large zucchinis (spiralized into 4 cups zoodles)
  • 1 cup canned chickpeas (drained & rinsed)
  • ¼ cup feta cheese (crumbled)
  • ¼ cup sun dried tomatoes (if in oil, drained)

Instruction

  • In a small bowl, combine the ¼ cup olive oil, lemon juice, balsamic vinegar, green onions, dried oregano, kosher salt and black pepper.
  • Whisk well, then set aside.
  • Add the remaining 1 tbsp olive oil to a large skillet over medium high heat. Add the garlic, saute 1 minute, then add the zucchini noodles, saute 2-3 minutes.
  • Turn the heat off and toss the zucchini noodles in the balsamic lemon dressing.
  • Place in a bowl and top with the chickpeas, feta cheese and sun dried tomatoes.