This zoodle pesto salad is a knock out. It’s a meal that hits all the spots. Super flavorful, savory, and packed with nutrients.

Since this salad is a pesto base and is really easy to make, it can please even the pickiest of eaters. Either make the pesto recipe below, or just buy one from the store! I love the one from Trader Joe’s as its plant based and has great flavor. Make this as easy as you need it to be!

Makes 3-4 salads.

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The Goods:

The Pesto:

  • 1 huge bunch (4 oz.) basil

  • 2 tbsp nutritional yeast

  • 1 oz olive oil

  • 1/4 cup raw almonds

  • 1 tsp red chili flakes

  • 1/2 lemon, juiced

  • 3 garlic cloves, peeled

  • 1/4 cup water

  • 1 handful spinach

The Chickpeas:

  • 2 cans chickpeas, drained

  • 1 tsp olive oil

  • 1 tsp garlic powder

  • 1 tsp paprika

  • 1 tsp salt

  • 1 tsp black pepper

The Salad:

  • 4 zucchini’s, zoodled

  • 2 cups cherry tomatoes, sliced

  • 1 red bell pepper, seeded and chopped

  • 1 cup sun dried tomatoes

  • 2 cups marinated artichokes

The Method:

For the pesto:

  1. Add all ingredients to a blender and blend until smooth! Set aside.

For the chickpeas:

  1. Place a sauté pan over medium high heat. Heat olive oil, then toss in chickpeas.

  2. Add spices in right after and stir while cooking for about 4-5 minutes.

  3. Set aside.

For the salad:

  1. If making in mason jars for meal prep, add the pesto on the bottom and then the toppings on top of that. Finish it off with the zoodles and make sure to keep it air tight in the refrigerator.

  2. If making in bowls, toss the pesto with the zoodles.

  3. Add the pesto coated zoodles to a few bowls and top with toppings.

  4. Enjoy!!

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