Greek Zucchini Noodles

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sChickpeas, sun dried tomatoes & zucchini noodles are tossed with a balsamic vinegar dressing in this vegetarian & gluten free Greek Zucchini Noodles Recipe!

Greek Zucchini Noodles Recipe

Happy Meatless Monday everyone! I have a super quick and easy new vegetarian recipe to share with you today!

Greek Zucchini Noodles Recipe

With the first day of spring less than a week away, I’m tossing some healthy new dishes into my weekly menu.

Greek Zucchini Noodles Recipe

While I love pasta, every once in a while, I’m down to ditch traditional wheat noodles for zucchini noodles. It packs more veggies into the dish, while also keeping it gluten free!

For this zucchini noodles recipe I went “greek style” and tossed in garbanzo beans for protein. I topped the dish with sun dried tomatoes and feta cheese for a burst of flavor and a touch of creaminess.

This dish turned out so delicious and it was super easy to make! If you’ve got 15 minutes, you’ve got time to make this recipe for dinner tonight!

Greek Zucchini Noodles Recipe Ingredients

Greek Zucchini Noodles Recipe Ingredients

  • ¼ cup + 1 tbsp olive oil (divided)
  • 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
  • 3 cloves garlic (minced)
  • 2 large zucchinis (use a spiralizer to spiralize the zucchinis into 4 cups zoodles)
  • 1 cup chickpeas or garbanzo beans (drained & rinsed)
  • ¼ cup feta cheese (crumbled)
  • ¼ cup sun dried tomatoes (if in oil, drained)

Greek Zucchini Noodles Recipe Instructions

In a small bowl, combine the ¼ cup olive oil, lemon juice, balsamic vinegar, green onions, dried oregano, kosher salt and black pepper.

Greek Zucchini Noodles Recipe

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.

Greek Zucchini Noodles Recipe

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.

Greek Zucchini Noodles Recipe

What’s your favorite way to eat zucchini noodles? Comment below and let me know!

In addition to these Greek Zucchini Noodles, I love these Bruschetta Grilled Chicken Zoodle Bowls, Vegan Pad Thai with Zoodles and Pesto Baked Salmon with Zucchini Noodles & Roasted Cherry Tomatoes!

Vegetarian Greek Zucchini Noodles Recipe

Greek Zucchini Noodles Recipe
5 from 1 vote
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Greek Zucchini Noodles

Chickpeas, sun dried tomatoes & zucchini noodles are tossed with a balsamic vinegar dressing in this vegetarian & gluten free Greek Zucchini Noodles Recipe!

Course Main Course, Side Dish
Cuisine Greek
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 people
Calories 521 kcal
Author Whitney Bond

Ingredients

  • 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

Instructions

  1. In a small bowl, combine the ¼ cup olive oil, lemon juice, balsamic vinegar, green onions, dried oregano, kosher salt and black pepper.
  2. Whisk well, then set aside.
  3. 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.
  4. Turn the heat off and toss the zucchini noodles in the balsamic lemon dressing.
  5. Place in a bowl and top with the chickpeas, feta cheese and sun dried tomatoes.