Description
this easy dish is light and refreshing and makes perfect use of a can of chickpeas, some seasonings and a zucchini!
Ingredients
Scale
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
Instructions
For the Chickpeas:
- Preheat the oven to 400 degrees F
- Place drained and rinsed chickpeas onto a paper towel to dry
- On a sheet pan, toss with olive oil, chili lime seasoning and fresh lime zest
- Roast 30 minutes, stirring halfway through
For the Salad:
- Line a large baking sheet with paper towels
- Place spiraled zucchini on and sprinkle with salt
- Place another set of paper towels on top and press gently to remove excess water
- Put zucchini into a bowl and set aside
- Meanwhile combine cilantro, corn, olive oil, lime juice and salt and whisk until well combined
- Combine greek yogurt with water and whisk well to thin out the yogurt
- Combine corn mixture with zucchini tossing to combine
- Top with roasted chickpeas
- Drizzle everything with greek yogurt sauce then sprinkle with red pepper flakes and cojita cheese
Keywords: zoodles, mexican, chickpeas, cotija, lime
