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mexican corn zucchini noodles with chili-lime roasted chickpeas // cait's plate

mexican corn zucchini noodles with chili-lime roasted chickpeas

  • Author: Cait
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2-3 servings 1x
  • Category: lunch


this easy dish is light and refreshing and makes perfect use of a can of chickpeas, some seasonings and a zucchini!



For the Chickpeas:

  • 1 (15-oz.) can unsalted chickpeas, drained and rinsed
  • 1.5 tablespoons olive oil
  • 1.5 tablespoons chili lime seasoning (I got mine at Trader Joe’s)
  • 1/2 teaspoon fresh lime zest

For the Salad:

  • 2 medium zucchini, spiraled
  • Salt
  • Kernels from 2 ears of corn
  • 2 tablespoons fresh cilantro, chopped
  • 1 1/2 tablespoons olive oil
  • Juice of 1 small lime
  • 1/4 teaspoon sea salt
  • 3 tablespoons plain greek yogurt
  • 2 teaspoons water
  • 1/4 cup crumbled cojita cheese
  • Red pepper flakes


For the Chickpeas:

  1. Preheat the oven to 400 degrees F
  2. Place drained and rinsed chickpeas onto a paper towel to dry
  3. On a sheet pan, toss with olive oil, chili lime seasoning and fresh lime zest
  4. Roast 30 minutes, stirring halfway through

For the Salad:

  1. Line a large baking sheet with paper towels
  2. Place spiraled zucchini on and sprinkle with salt
  3. Place another set of paper towels on top and press gently to remove excess water
  4. Put zucchini into a bowl and set aside
  5. Meanwhile combine cilantro, corn, olive oil, lime juice and salt and whisk until well combined
  6. Combine greek yogurt with water and whisk well to thin out the yogurt
  7. Combine corn mixture with zucchini tossing to combine
  8. Top with roasted chickpeas
  9. Drizzle everything with greek yogurt sauce then sprinkle with red pepper flakes and cojita cheese

Keywords: zoodles, mexican, chickpeas, cotija, lime

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