• Laura

Zoodle (Zucchini Noodle) Salad

A salad bowl with zucchini noodles and crispy chickpeas on a white marbled background.

A zucchini noodle salad: a zoodle salad! A combination of spaghetti and salad in one bowl might be a little bit unusual if they were normal, doughy noodles but when we replace the dough with zucchini it all makes a lot more sense! This salad has become one of my favorite easy lunch recipes, it is delicious, full of good ingredients and keeps me full for a good chunk of time.

To make the zucchini noodles, I used a spiralizer - vegetable slicer. Even though this makes the job super efficient and quick, if you don't have one of those slicing, noodle-making machines, you can cut the zucchini into thin stripes using your regular kitchen knife and get a noodle as well. If slicing the zucchini this way sounds like too much work, you can always just cut the zucchini into regular little pieces and sautee them as you would the noodles from this recipe.

I hope you will make and enjoy this salad as much as I have. It has all the components of a great salad - green and healthy (arugula), crispy and spicy (chickpeas), juicy (cherry tomatoes) and, of course, noodles (zucchini)!

A closeup of a zucchini noodle salad featuring crispy spicy chickpeas and hemp seeds.


2 zucchinis

1 can of chickpeas

1 clove garlic

1 tbsp hemp seeds

handful of cherry tomatoes


olive oil

salt, pepper

oregano, thyme, sweet paprika, turmeric (1 tsp each)

fresh parsley


1. Drain the chickpeas, dry it using a kitchen cloth and place into a bowl. Add the spices: sweet paprika, turmeric, salt and pepper. Add a little bit of olive oil and toss gently so every chickpea gets coated. Place the chickpeas in a single layer on a baking sheet lined with parchment paper. Bake at 180 degrees Celsius (356 Fahrenheit) for 20 minutes.

2. Peel the zucchinis and use a spiralizer to make zucchini noodles.

A gluten free zucchini noodle salad with arugula and chickpeas, birdseye view.

3. Wash the arugula and cherry tomatoes, and chop the tomatoes into quarters or halves.

4. Heat up some olive oil in a pan and add the zucchini noodles and minced garlic, and cook over low medium heat, stirring occasionally. Season with salt, pepper, oregano and thyme. If you're making thin zucchini noodles they will be ready in a couple of minutes. If you are making thicker ones, cook them for around five minutes.

5. Serve by placing the zucchini noodles, arugula that you've seasoned with some olive oil (and lemon juice or vinegar), and cherry tomatoes in the bowl. Top with the crispy chickpeas, chopped fresh parsley and hemp seeds. Serve immediately. Bon apetit!