When summer hits, it’s all about fresh, light, and flavorful meals, and this chickpea and zucchini recipe is no exception! With just one can of chickpeas and two zucchinis, you’ll have a satisfying and nutritious meal that’s perfect for the warm weather. The combination of chickpeas, zucchini, aromatic spices, and crunchy walnuts makes this dish a go-to in my kitchen during the summer months. It’s quick, easy, and bursting with flavor!

Full Recipe:

Ingredients:

For the Chickpea Mixture:

15 oz (400 g) cooked chickpeas: These are the heart of the dish, providing a hearty texture and rich source of plant-based protein.
1 onion: Adds sweetness and depth of flavor to the dish.

2 garlic cloves: Brings a fragrant, savory taste that enhances the overall flavor.
50 g (6 pcs) dried apricots: The sweetness of the apricots balances the savory elements, adding a delightful chewy texture.
50 g (1/3 cup) walnuts: Adds a crunch and nutty flavor, along with healthy fats.

75 g (1/2 cup) breadcrumbs: Used to bind the mixture together and add a slight crisp when cooked.

Spices and Seasoning:

1 tsp cumin seeds: Provides a warm, earthy flavor that complements the chickpeas.
1/2 tsp paprika: Adds a mild smokiness to the dish.

1 tsp dried herbs: Choose your favorite dried herb mix (thyme, oregano, or rosemary) to bring an extra layer of flavor.
1 tbsp soy sauce: Adds umami richness and a bit of saltiness to enhance the overall taste.

For the Zucchini Spaghetti:

2 zucchini: Spiralized into zucchini noodles, or “zoodles,” providing a low-carb, refreshing alternative to pasta.

1 oz (30 g) dairy-free butter: For sautéing the zoodles and adding a touch of richness.
1 garlic clove, minced: For flavoring the zucchini noodles.

Instructions:

1. Prepare the Chickpea Mixture:

Chop the Ingredients: Begin by finely chopping the onion, garlic, dried apricots, and walnuts.

Mash the Chickpeas: In a large bowl, mash the cooked chickpeas with a fork or a potato masher until they are mostly broken down, leaving some whole for texture.
Combine the Ingredients: Add the chopped onion, garlic, apricots, and walnuts to the mashed chickpeas. Stir in the breadcrumbs, cumin seeds, paprika, and dried herbs.
Add Seasoning: Pour in the soy sauce and mix everything thoroughly until well combined. The mixture should be firm enough to shape into patties or balls.

2. Cook the Chickpea Mixture:

Form Patties: Using your hands, shape the chickpea mixture into small patties or balls, depending on your preference.
Cook the Patties: Heat a skillet over medium heat with a drizzle of oil. Fry the patties for 3-4 minutes on each side until they are golden brown and crispy on the outside.

3. Make the Zucchini Spaghetti:

Spiralize the Zucchini: Using a spiralizer, create long noodles from the two zucchinis. If you don’t have a spiralizer, you can also slice the zucchini into thin strips.

Sauté the Zucchini: In a large pan, melt the dairy-free butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Cook the Zucchini Noodles: Add the spiralized zucchini to the pan and sauté for 3-4 minutes until just tender, but not mushy. Be careful not to overcook the zucchini to maintain its texture.

4. Assemble and Serve:

Plate the Zucchini: Place the sautéed zucchini noodles on a plate.

Top with Chickpea Patties: Add the crispy chickpea patties or balls on top of the zucchini noodles.
Garnish: Garnish with fresh herbs like parsley or cilantro, if desired. You can also add a squeeze of lemon juice for brightness or a sprinkle of chili flakes for heat.

Tips for Success:

Don’t Overcook the Zucchini: Zucchini noodles can become mushy if overcooked. Sauté them just until tender for the best texture.

Firm Patties: If your chickpea mixture is too wet, add a bit more breadcrumbs to help bind it together. If it’s too dry, add a splash of water or more soy sauce.
Flavor Variations: Add more spices like turmeric, curry powder, or chili powder for different flavor profiles. You can also mix in other nuts or seeds like sunflower seeds for extra crunch.

Storage Tips:

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The chickpea patties may lose a bit of their crispness but will still be flavorful.

Freeze: You can freeze the uncooked chickpea patties for up to 1 month. Simply shape the patties, place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. When ready to cook, thaw them in the fridge and fry as instructed.

Frequently Asked Questions (FAQs):

Can I use canned chickpeas for this recipe?
- Absolutely! Using canned chickpeas makes this recipe quick and convenient. Just be sure to drain and rinse them before mashing.
Can I substitute the zucchini noodles with regular pasta?
- Yes, if you prefer a heartier meal, feel free to substitute the zucchini noodles with your favorite pasta. Whole wheat or gluten-free options work well, too.

What can I use instead of walnuts?
- You can substitute walnuts with almonds, pecans, or even sunflower seeds for a different texture and flavor. If you’re allergic to nuts, you can leave them out entirely.
Can I bake the chickpea patties instead of frying?
- Yes, you can bake the patties at 375°F (190°C) for about 20-25 minutes, flipping halfway through. This will give you a healthier version with less oil.
Can I make this dish ahead of time?
- Definitely! You can prepare the chickpea patties ahead of time and store them in the fridge. When you’re ready to eat, simply fry or bake them and cook the zucchini noodles fresh.

Conclusion:

This chickpea and zucchini recipe is a delightful, nutritious dish that’s perfect for summer. It’s easy to make, packed with plant-based protein, and full of flavors and textures. Whether you’re looking for a quick weeknight meal or a healthy dish to impress your guests, this recipe will quickly become a favorite in your kitchen. The combination of crispy chickpea patties with tender zucchini noodles makes for a balanced and satisfying meal, without any heavy ingredients. Enjoy the lightness and freshness of this dish all summer long!