Zucchini spaghetti with spiced chickpeas
When summer comes, salads are the stars of our table. They are refreshing, light, healthy and you can make them as tasty as you want. What happens to me, yes, is that I get very tired of always repeating the same ingredients or seasonings, and I highly regard the most classic salads. That is why I am always looking for different things.
I am a big fan of zucchini and since I have my Gefu Spirelli spiralizer almost every week I prepare spaghetti with tomato sauce. It is very easy, you just have to fry a little onion and a good oil, and then add the hot tomato sauce. The children eat it fabulously, and the older ones, which I am going to tell you about, a renewed classic of the healthiest -We also leave the plate clean! But in summer, I really like to make the spirals in a salad, it is very easy to prepare, you can change the ingredients and everyone always likes it.
As you will see, it does not take much to prepare a zucchini salad, and in no time we have a most attractive salad for our table and that yours will surely like. A different way of eating vegetables.
Spirelli 2.0 Gefu spiral cutter , Laura Ashley porcelain tray , Pallarès carbon steel knife and Bérard lemon press .
Ingredients
For the spiced chickpeas:
- 250gr of soaked or canned chickpeas
- 1 teaspoon curry
- 1 teaspoon paprika
- 1 teaspoon masala
- 1/2 teaspoon cumin
- salt and oil
For the salad:
- 2 zucchini whole and washed
- 2 or 3 radishes washed
- 1/2 cucumber
- The juice of 1/2 lemon
- Oil, salt and pepper to taste
- fresh thyme for sprinkling
- 250gr of Italian burrata
Preparation
Prepare the spiced chickpeas:- If we use canned chickpeas, wash well and let them drain. Dry well with kitchen paper. Meanwhile, we preheat the oven to 180 ºC.
- We put baking paper on the baking tray.
- In a bowl we put the chickpeas and add all the other ingredients, and stir with the help of a spoon so that everything is well integrated, we put on the oven tray well spread. Bake at 180ºC for about 20 minutes, until you see that they are well golden.
- Remove the tray and let cool. We booked.
- Clean, dry and cut the ends of the courgettes (no need to peel them!). We then pass them through a spiral cutter type Spirelli
- Cut the radishes into thin slices and dice the piece of cucumber.
- Place all the vegetables on a tray or salad bowl , add the juice of half a lemon, the oil, salt and pepper, to taste. We remove well.
- Lastly, sprinkle the fresh thyme, place the burrata on one side and add the spiced chickpeas. Ready to serve and eat. A different way of eating a salad.
I hope you like it and get to work.
Spirelli 2.0 Gefu spiral cutter , Bérard lemon press , Laura Ashley porcelain tray and Revol porcelain oil can
recommendations
- Use zucchini that are thin -not very fat-, it will be easier to cut them in a spiral.
- The burrata that is of great quality.
- As for the chickpeas that we are going to use, they can be from the jar if you don't have time but if they are small, they are much better and are finer.
- In addition to using them for the salad, they can serve as a healthy snack.
Author of the recipe: Luisa from Cocinando con mi carmela
Comments
Claudia said:
Hola MAría del Mar,
sí podéis comprar en la tienda! :) Lo único que debéis hacerlo en ese caso por mail o teléfono. Nos ponemos en contacto y a ver si te llega pronto ese espirelli :) Saludos!
MARÍA DEL MAR said:
Es una pena que no envies nada a Canarias.
Pues me encantaría poder comprar el espirelli