Garlicky Zucchini Noodles with Chickpeas and Tomatoes – A Perfect Raw Vegan Lunch

February 25, 2012 § 9 Comments

zucchini noodles with garlic lemon chickpeas

Don’t worry, I’m not about to tell you that I’ve gone all raw or anything. While I fully admire people who eat raw food all the time, I need some warm food here and there. But I never thought I’d eat vegan, so who knows. Raw food doesn’t exactly scream tastiness to me, but I guarantee this recipe is absolutely bursting with flavor! And you have to admit, any no-cook recipe with flavor is a winner.

This raw vegan zucchini recipe is not only full of fiber and essential vitamins, but it is seriously good. I served this to my hubby one day for lunch and I don’t think he even noticed it was raw at first. It tasted that good. He practically licked the bowl clean and even asked if this was a recipe he could make on his own. Let’s be clear – there aren’t many recipes that he’s asked if he could make. This was a winner.

The tender spaghetti-like zucchini noodles absorb all the yummy goodness of the lemony garlic oil and contrast nicely with the hearty chickpeas and sweet tomatoes.  This is one of those recipes that’s good after 30 minutes and fantastic after hours of chilling out and marinating.

tomatoes and chickpeas with zucchini noodles

A few notes on this recipe. The zucchini noodles with olive oil, lemon, salt, pepper, and garlic makes a great base. You could add anything you want. Basil and pine nuts make a nice addition. I recently added boiled cut potatoes and arugula to the mix which was just delicious. If you don’t love raw garlic we can’t be friends just reduce to either one clove or opt for slicing it into larger chunks so you can pick it out with your fork. Likewise, if you’re not a big lemon fan you may opt to try half the lemon first.

No matter how you slice and dice it, I guarantee you’ll love it.

tomatoes and zucchini pasta

Garlicky Zucchini Noodles with Chickpeas and Tomatoes
Serves 2


  • 2 large zucchini, peeled using a julienne peeler
  • 1 can chickpeas, rinsed well
  • 1 pint tomatoes, halved
  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic, finely minced
  • 1 lemon, juiced
  • salt and pepper to taste


  1. Make the zucchini noodles using a julienne peeler. This may take a few tries to get the hang of it. I find it’s easiest by placing the zucchini flat on the cutting board and applying pressure with the julienne peeler and pulling down the length of the zucchini. You may have to clean the peeler from time to time.
  2. Add the halved tomatoes and rinsed chick peas to the zucchini noodles. Toss with the olive oil, minced garlic, lemon juice, and salt and pepper to taste. Let marinate in the fridge for at least 30 minutes and ideally several hours before serving.

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