Greek Zucchini Noodles
Chickpeas, sun dried tomatoes and zucchini noodles are tossed with a balsamic vinegar dressing in this vegetarian and gluten free Greek Zucchini Noodles recipe!
Ingredients
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon green onions, diced
- ½ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 large zucchinis, spiralized into 4 cups zoodles
- 1 cup canned chickpeas, drained and rinsed
- ¼ cup feta cheese, crumbled
- ¼ cup sun dried tomatoes, if in oil, drained
Instructions
- 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 tablespoon olive oil to a large skillet on the stove 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.
Nutrition Facts
Serving 2servingCalories 521kcal (26%)Carbohydrates 32g (11%)Protein 11g (22%)Fat 40g (62%)Saturated Fat 7g (35%)Cholesterol 16mg (5%)Sodium 783mg (33%)Potassium 1168mg (33%)Fiber 7g (28%)Sugar 14g (16%)Vitamin A 620mg (12%)Vitamin C 54.3mg (66%)Calcium 176mg (18%)Iron 3.5mg (19%)
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