Vegetable spaghetti-chickpea salad

Name: Vegetable spaghetti-chickpea salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Courgette; 400 g Carrots; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 1 can(s) (425 ml each) Chickpeas; 1 collar Coriander; 500 g Tofu Nature; 2 TABLESPOONS Coconut oil; 125 ml Soy sauce; 3 TABLESPOONS Agave syrup; 7-10 Tbsp grated peel of 1 organic lime; 7-10 Tbsp squeezed juice of 2 limes; 7-10 Tbsp Lime wedges

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

Pasta salad with a difference: Today we mix vegetable spaghetti with chickpeas and a spicy sauce to make a filling salad.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Courgette
400 g Carrots
7-10 Tbsp Salt
7-10 Tbsp Sugar
1 can(s) (425 ml each) Chickpeas
1 collar Coriander
500 g Tofu Nature
2 TABLESPOONS Coconut oil
125 ml Soy sauce
3 TABLESPOONS Agave syrup
7-10 Tbsp grated peel of 1 organic lime
7-10 Tbsp squeezed juice of 2 limes
7-10 Tbsp Lime wedges

Directions

1
Wash and clean the zucchini. Clean and peel the carrots. Cut the zucchini and carrots with a spiral slicer into vegetable spaghetti. Place in a bowl, sprinkle with 1 teaspoon of salt and sugar each, mix and set aside.
2
Put the chickpeas in a sieve, rinse and drain. Wash the coriander and dab dry. Cut off the upper third of the coriander and chop finely, except for a little to garnish. Mix chickpeas and chopped coriander into the vegetables.
3
Cut the tofu into slices, halve the slices diagonally. Heat the coconut oil in a pan and fry the tofu in it until golden brown, turning it over. Deglaze with soy sauce. Add agave syrup and lime zest, simmer for about 1 minute, remove from heat and allow to cool slightly.
4
Take out the tofu, mix lime juice into the stock, season to taste. Mix tofu and soy lime stock with vegetable spaghetti, season to taste with salt and sugar. Arrange salad, garnish with lime wedges and coriander.