A better zoodle: Pesto Zoodles with Chickpeas Recipe

Zoodles with pesto and chickpeas is a simple summer dish that you’ll love! 

pest zoodl chickpeas recipe 2This summer staple has been on heavy rotation at my house this summer. Not only is it fresh and easy to put together, we get to make the most of beautiful summer produce.


I didn’t know if this would be the year of the zoodle.  Last summer, I got into zoodles (zucchini noodles) but I made a critical mistake: I wasn’t cooking my zoodles properly! My boyfriend and I were loving the flavor and ease of zoodles, but we noticed that our stomachs didn’t feel that great after eating them. Totally understandable – it was easy to eat an entire raw zucchini in just a few bites!


Knowing that I have a predominantly vata dosha, my body digests cooked food much better than raw. Plus, a little bit of fat/oil in my food helps lubricate my digestive tract and keeps me bloat free. Some people suggest boiling your zoodles, but I didn’t want them to get soggy, and I love a little crunch. Instead, I opted to sauté my zoodles. I melt some olive or coconut oil in a big frying pan, add my zoodles, and cover the pan to gently cook them for about 3-5 minutes or until soft.


It’s made a huge difference! Cooking it in oil improves the flavor and my stomach is happy with me again. Now, we’re back to eating zoodles at least once each week.


One of our favorite ways to cook zoodles is with a quick homemade pesto. The combination of zoodles and pesto is super fresh and light, perfect for those hot summer days. I usually don’t have tons of basil on hand, so I mix in different herbs and greens. The flavor is just as good. In this recipe, I use chickpeas that I lightly roast on the stovetop to add a little protein, creaminess, and structure.



I want to know – do you cook your zoodles? How? I’d love to hear how my method works for you!


A better zoodle: Pesto Zoodles with Chickpeas Recipe
Prep time
Cook time
Total time
Serves: 2 servings
  • 2 medium zucchinis, spiralized
  • 1 tbsp olive oil
  • salt to taste
  • 1 cup cooked chickpeas
  • 1 bunch basil
  • 1 bunch kale
  • 2 tsp nutritional yeast
  • 4 tbsp olive oil
  • ⅓ cup walnuts
  • juice of 1 lemon
  • salt
  • black pepper
  • Handful of cherry tomatoes (optional)
  1. Heat up olive oil for the pasta in a large skillet.
  2. Add cooked chickpeas and warm.
  3. Add spiralized zucchini, stirring to coat in oil.
  4. When zucchini is soft, remove from heat.
  5. Prepare Pesto: Combine shredded kale, basil, olive oil, walnuts, lemon juice, nutritional yeast, salt, and pepper in a blender.
  6. Blend until smooth.
  7. Taste and adjust spices as necessary.
  8. Mix pesto on cooked pasta. Top with cherry tomatoes if you're including.
  9. Serve and enjoy!


  Thanks for reading, and have a wonderful day,   samantha attard sig


samantha attard happy healthy humanSamantha Attard, PhD, is the founder of Happy Healthy Human. Sam is a performance coach and yoga instructor who helps people eat, move, and live with intention. Learn more here.


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