Zucchini Noodle Bowl With Walnut-Kale Pesto
- 15m Prep Time
- 0sCook Time
- 15m Ready In
A fresh summer bowl featuring zucchini noodles tossed with pepitas, lemon, and olive oil, topped with chickpeas, sun-dried tomatoes, and walnut-kale pesto.
Ingredients
- 1 large zucchini
- 1/4 cup pepitas
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp extra-virgin olive oil
- sea salt
- freshly ground black pepper
- 2 cup cooked chickpeas
- 1/4 cup dry-packed sun-dried tomatoes
- 1/4 cup fresh basil leaves roughly chopped
- 1/2 cup Walnut-Kale Pesto
Nutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 36.2 mg
- Iron: 2.62 mg
- Magnesium: 131 mg
- Phosphorus: 264 mg
- Potassium: 565 mg
- Zinc: 1.72 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 large zucchini
- 1/4 cup pepitas
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp extra-virgin olive oil
- sea salt
- freshly ground black pepper
- 2 cup cooked chickpeas
- 1/4 cup dry-packed sun-dried tomatoes
- 1/2 cup Walnut-Kale Pesto
Prepare
- 1/4 cup fresh basil leaves, roughly chopped
Let's Cook
-
Step 1.
Shave the zucchini lengthwise with a vegetable peeler to create wide ribbons, or spiralize it using a spiralizer to make noodles. Place the zucchini noodles in a medium bowl.
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Step 2.
Add the pepitas, lemon juice, olive oil, salt, and pepper to the bowl with the zucchini noodles. Toss everything together until the noodles are evenly coated.
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Step 3.
Divide the zucchini salad between two serving bowls. Top each bowl with half of the cooked chickpeas and half of the sun-dried tomatoes.
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Step 4.
Garnish each bowl with fresh basil leaves, roughly chopped, and drizzle with the Walnut-Kale Pesto. Serve immediately.