Pineapple Teriyaki Chickpea Zoodles
SERVINGS 4
Ingredients
Homemade Teriyaki Sauce
- 3 tablespoons water
- 1 tablespoon soy sauce
- 3 teaspoon agave
- 1/8 teaspoon ginger powder
- 1/8 teaspoon garlic powder
- 1 teaspoon cornstarch
- 1 teaspoon toasted sesame seeds
Teriyaki Chickpeas
- 15 ounce chickpeas drained and rinsed
- 2 cups celery chopped
Salad Assembly
- 1 cup mangos peeled and chopped
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1 pound zucchini spiralized
- 1 cup pineapple peeled, cored, thinly sliced
- 1/2 cup cashews (raw unsalted)
- 1/4 cup red onions thinly sliced
- 1 teaspoon black sesame seeds
Instructions
- For the teriyaki sauce: In a small sauce pan, bring 2 tablespoons of water, aminos, agave (or honey), ginger, and garlic to a simmer over medium heat. Simmer and stir for two minutes.
- In a small cup, whisk remaining tablespoon of water and cornstarch together until dissolved. Quickly whisk mixture into sauce pan, to combine and thicken. Add sesame seeds and stir until combined.
- Keeping pan over medium heat, add chickpeas, and celery and cook for 10 minutes, uncovered, stirring occasionally. Meanwhile, work on mango sauce. After 10 minutes, turn off heat and set chickpeas aside.
- Place mango, lime juice and salt into a blender, puree until completely smooth, set aside. Plate zucchini noodles on large platter, and drizzle with mango sauce (leaving some on the side to use at your discretion).
- Top zoodles with pineapple slices, roasted cashews, and red onion. Then, top with teriyaki chickpeas, cilantro, and black sesame seeds. Serve!
Nutrition
Calories: 390kcalCarbohydrates: 62gProtein: 16gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 458mgPotassium: 1021mgFiber: 12gSugar: 30gVitamin A: 960IUVitamin C: 46mgCalcium: 125mgIron: 5mg
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