Lemony Zucchini Noodles with Crispy Chickpeas and Feta

Name: Lemony Zucchini Noodles with Crispy Chickpeas and Feta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 Medium Zucchini; 1 tsp Kosher Salt; 15 oz Canned Chickpeas, Drained and Patted Dry; 3 tbsp Extra-Virgin Olive Oil; 1 tsp Ground Cumin; 1/2 tsp Smoked Paprika; 1/2 tsp Black Pepper; 2 cups Cherry Tomatoes, Halved; 3 cloves Garlic, Minced; 1 Lemon; 4 oz Crumbled Feta; 1/3 cup Fresh Flat-Leaf Parsley, Chopped; 2 tbsp Fresh Mint Leaves, Torn; 1/4 tsp Red Pepper Flakes

Lemony zucchini noodles with crispy chickpeas, tomatoes, feta, and herbs

Christopher King

Published: July 28, 2026

Categories: Vegetables, Vegetarian, Mediterranean Diet, Gluten-Free, High-Fiber

Tags: gluten-free, Vegetarian, Mediterranean, Weeknight Dinner, Chickpeas, Zucchini Noodles

Lemony Chickpea Zoodles

Tender-crisp zucchini noodles are tossed with lemon, garlic, blistered cherry tomatoes, crispy spiced chickpeas, and feta for a bright, satisfying vegetable-forward dinner.

Prep Time:20 minCook Time:15 minTotal Time:35 minServings:4Difficulty:Easy

Zucchini noodles are at their best when they keep a little bite. Salting them briefly draws out excess moisture, so they can warm in the skillet without turning watery or soft.

Crispy chickpeas give this vegetable-forward meal substance and contrast. Cumin and smoked paprika toast in the oil as the chickpeas brown, creating a savory coating with gentle warmth rather than heavy heat.

The sauce comes together directly in the pan from burst cherry tomatoes, garlic, lemon zest, and lemon juice. It is light enough to cling to the zucchini strands while keeping their fresh flavor at the center of the dish.

Feta, parsley, and mint finish the noodles with salty, herbal brightness. Serve them immediately from a wide platter or shallow bowls, with extra lemon wedges at the table.

Nutrition (per serving)

Calories:390 kcal

Protein:16 g

Carbs:39 g

Fat:22 g

Directions

1

Spiralize the zucchini into medium-thick noodles. Toss them with 1/2 teaspoon salt in a colander and let them drain for 10 minutes.
2

Spread the drained chickpeas on a clean towel and rub gently to remove surface moisture and any loose skins.
3

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chickpeas, cumin, smoked paprika, black pepper, and 1/4 teaspoon salt. Cook for 6 to 8 minutes, stirring occasionally, until browned and crisp in spots; transfer to a plate.
4

Return the skillet to medium-high heat with the remaining 1 tablespoon olive oil. Add the tomatoes cut-side down and cook undisturbed for 2 minutes, then stir and cook until they begin to burst, about 2 minutes more.
5

Add the garlic and red pepper flakes to the tomatoes. Cook for 30 seconds, stirring, until fragrant. Finely grate the lemon zest over the skillet, then squeeze in 2 tablespoons lemon juice.
6

Gently squeeze the zucchini noodles in a clean towel to remove excess water. Add them to the skillet and toss for 1 to 2 minutes, just until hot and slightly tender; do not overcook.
7

Remove the skillet from the heat. Fold in half of the feta, parsley, and mint, then taste and add the remaining 1/4 teaspoon salt if needed.
8

Transfer the zucchini noodles to a wide serving platter. Scatter over the crispy chickpeas and remaining feta, parsley, and mint, and serve immediately.

Ingredients

Medium Zucchini:4
Kosher Salt:1 tsp
Canned Chickpeas, Drained and Patted Dry:15 oz
Extra-Virgin Olive Oil:3 tbsp
Ground Cumin:1 tsp
Smoked Paprika:1/2 tsp
Black Pepper:1/2 tsp
Cherry Tomatoes, Halved:2 cups
Garlic, Minced:3 cloves
Lemon:1
Crumbled Feta:4 oz
Fresh Flat-Leaf Parsley, Chopped:1/3 cup
Fresh Mint Leaves, Torn:2 tbsp
Red Pepper Flakes:1/4 tsp

Tips & Notes

Choose firm, straight zucchini about 7 to 8 inches long for even spiralized strands.
Drying both the zucchini and chickpeas thoroughly is the key to crisp textures.
Keep the chickpeas separate until serving so they retain their crunch.