Zucchini Spaghetti with Pesto and Chickpeas

Spiralize or finely shred zuchinni and press between paper towel for a few minutes to remove excess moisture.

Heat oil in a saucepan over medium heat. Add zuchinni and toss for a minute. Add cheese, pesto and chickpeas and toss for another minute or two to warm through. Adjust seasonings.

Divide between two plates and top with tomatoes, radishes, spinach, flax seed, lemon juice and season with salt and pepper.

Energy 1529.55 kJ

Calories 365.32 cal

Protein 19.11g

Fibre 7.90g

Fat 26.02g

Sat. Fat 8.70g

Carbs 8.96g

Sugar