Thai Chickpea Zucchini Noodle Salad

Course: Salads
Difficulty: Easy
Pulse Type: Chickpeas
Specialty Diet: Gluten Free
Occasion: Summer Salads
Nutrition: 300 calories or less
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6 cups


  • 1 medium zucchini
  • 1 medium squash, yellow
  • 1 14 oz can chickpeas rinsed and drained
  • 1/3 cup almonds slivered; toasted
  • 1/4 cup cilantro minced
  • 5 large leaves mint thinly sliced
  • 5 leaves basil thinly sliced


  • 2 tbsp rice vinegar plus 1 tsp
  • 1 tbsp fish sauce plus extra
  • 1 tsp fish sauce
  • 1 tbsp agave nectar
  • 3/4 tsp chili garlic sauce


  1. In a small bowl, whisk together the rice vinegar, fish sauce, agave nectar and chili garlic sauce.


  1. Cut the ends off of the zucchini and yellow squash, and cut them in half crosswise. Run the zucchini and squash through the skinniest blade on the spiralizer to produce noodles. Place them into a large bowl.
  2. To the zucchini and squash noodles, add the chickpeas, toasted almonds, cilantro, mint and basil.
  3. Toss with the dressing. Serve.