Ingredients
Directions
Line a skillet with a thin layer of water and sauté garlic until fragrant.
Add the chickpeas and continue to cook 2–3 minutes more, stirring frequently.
Remove from heat and add the breadcrumbs and nutritional yeast, stirring to coat the chickpeas.
Divide the zoodles equally among 4 bowls.
Top with chickpea mixture and warm marinara sauce over the top and serve.
Chef's Notes
Gluten-Free
Substitute organic gluten-free breadcrumbs (e.g. Edward & Sons or Watusee) for whole-wheat breadcrumbs.
Preparation
Make zoodles ahead. To prevent sogginess, the chickpea mixture is best made to order.
DIY Breadcrumbs
You can make your own breadcrumbs by toasting a piece of bread and setting it out uncovered overnight. Pulse in a food processor to turn it into crumbs.
Squash Swap
You can also serve the chickpea mixture over spaghetti squash.
Ingredients
Directions
Line a skillet with a thin layer of water and sauté garlic until fragrant.
Add the chickpeas and continue to cook 2–3 minutes more, stirring frequently.
Remove from heat and add the breadcrumbs and nutritional yeast, stirring to coat the chickpeas.
Divide the zoodles equally among 4 bowls.
Top with chickpea mixture and warm marinara sauce over the top and serve.
