I could eat this everyday

I whipped up this amazing Garlic Ginger Chickpea Veggie Noodle Bowl trying to keep things healthy without spending a fortune or a ton of time in the kitchen. Picture this: you're in and out of the kitchen in no time, with a meal that's not only easy on the budget (seriously, it cost me less than five bucks and I got two meals out of it) but also packed with flavor. It's the kind of dish that makes you feel good about what you're eating—full of delicious veggies and protein rich chickpeas, and you can even make it without oil if you're into that. Honestly, it's just a solid, tasty meal that doesn't make you choose between flavor and nutrition. #WFPBNO

Garlic Ginger Chickpea Veggie Noodle Bowl

Ingredients:
2 packs of Cello Noodles, strings removed
2 medium Courgettes / Zucchinis, julienned into noodles
1 can of organic Chickpeas, not drained
1 small Head of Gem Lettuce, shaved julienne
1 finger-length section of Leek, julienned
2 Clementines or 1 Orange, juiced
3 cloves of Garlic, minced
1 tablespoon fresh Ginger, minced
5 tablespoons Low Sodium Soy Sauce
1 teaspoon Agave Syrup
1 teaspoon Sesame Oil (optional)
1 Birds Eye Chili, chopped (optional)
Instructions:

Prepare the Noodles:
Place the cello noodles in a large bowl and cover with boiling water. Let them soak for 1 minute, then strain and set aside. Note that they rehydrate quickly.

Mise en Place:
Julienne all the vegetables and have them ready, along with the minced garlic and ginger.

Sauté the Vegetables:
Heat a large sauté pan or pot over medium-high heat. Add the julienned leeks and stir for a minute until they soften slightly. Then, add the courgette/zucchini noodles, shaved lettuce, and the minced garlic and ginger. Squeeze in the juice from the clementines or orange. Steam-sauté the vegetables for about 2 minutes until they are slightly tender.

Add Chickpeas and Seasoning:
Pour the chickpeas into the pan along with their liquid from the can. Cook for a few more minutes until everything is heated through. Add soy sauce, a little squirt of agave syrup, and the optional sesame oil for extra flavor. If you prefer some heat, sprinkle the chopped birds eye chilies in.

Stir and Serve:
Stir all the ingredients together well, making sure the seasoning coats the vegetables and chickpeas evenly. Transfer the sesame ginger vegetable noodle mixture to a large serving bowl.



#vegan #wholefoods #plantbased #nooilrecipe