Zoodle Salad Recipe
Create a beautiful zoodle salad in about 20 minutes.
Servings: 4 servings
Calories: 455kcal
Ingredients
- 3 zucchini spiralized
- 15.5 oz chickpeas drained and rinsed
- 1 cup grape tomatoes halved
- ¾ cup red bell pepper chopped
- ½ cup red onion chopped
- ½ cup Feta cheese
- ⅓ cup olive oil
- ¼ cup balsamic vinegar
- ⅓ cup basil chopped, fresh
- 1 tbsp rosemary chopped, fresh
- 1 tsp oregano dried
- 1 clove garlic minced
- pinch red pepper flakes
Instructions
- In processor bowl, add whole clove of garlic (without skin) and red pepper flakes. Pulse until blended.1 clove garlic, pinch red pepper flakes
- Add red bell pepper and onion and process until you have desired consistency.¾ cup red bell pepper, ½ cup red onion
- Set aside.
- Using the Spiralizer attachment, follow the included instructions to spiralize, the 3 zucchinis.3 zucchini
- Put your “Zoodles” in a large bowl and cut with kitchen scissors or a knife, so they're easier to eat. (Otherwise, you have a 4-foot long zoodle.)
- Combine all remaining ingredients and toss together until mixed well.15.5 oz chickpeas, 1 cup grape tomatoes, ½ cup Feta cheese, ⅓ cup olive oil, ¼ cup balsamic vinegar, ⅓ cup basil, 1 tbsp rosemary, 1 tsp oregano
- Serve with a fork and cover any leftovers to store in the refrigerator.
Nutrition
Serving: 1g | Calories: 455kcal | Carbohydrates: 44g | Protein: 15g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 17mg | Sodium: 242mg | Potassium: 929mg | Fiber: 12g | Sugar: 14g | Vitamin A: 1718IU | Vitamin C: 71mg | Calcium: 204mg | Iron: 5mg