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Squash Noodles with Kale Arugula Pesto and Roasted Chickpeas

Lauren Kelly Nutrition
  • minutes
  • Serves 4

INGREDIENTS

2

large yellow squash

1 tbsp

olive oil

1 15 ounce can

chickpeas (rinsed and drained)

1/2 tsp

salt

1 clove

garlic (minced)

1 cup

grape tomatoes (halved)

Pesto:

1/3 cup

walnuts

3/4 cup

kale

3/4 cup

arugula

1/2 cup

fresh basil

1 clove

garlic

1/2 cup

olive oil

1/2

lemon (juiced)

1/4 tsp

salt

2 tbsp

nutritional yeast (optional)