Pineapple Teriyaki Chickpea Zoodles! A fun and easy dish that is delicious and healthy. Serving it up on a pretty platter doesn’t hurt either!
This may be the last zucchini-centric recipe on VYA for a minute, and I have to say I’m pretty sad about it! I think we’ve had a good run and this tropical zoodle dish is a great way to end the series, and the season.
Yes, I know that summer isn’t over yet, but September is almost here and nearly everyone is back in school! So, I thought I’d take advantage of the weather, while it’s still hot here in Southern CA. This means a chilled dish, with minimal cooking, and super fresh ingredients. Enter: Pineapple Teriyaki Chickpea Zoodles!
Not only was I inspired by Summer’s bright colors and produce, when creating the dish; I had also seen this amazing pineapple tray from Lenox. Does it get much cuter? I think not! Its chic design keeps it from crossing into kitschy territory. It really ended up being the best serving dish for this sweet and savory zoodle salad. You wouldn’t want the plate to distract us from these beautiful colors, would we? 😉
It certainly doesn’t hurt that after I was done sharing this dish, I could just pop it into the dishwasher. (Doing dishes is the worst!) Next, I may get Lenox’s British Colonial Carved White Pineapple Chip and Dip Set, it’s SO pretty, I can’t resist! You can find Lenox at Bed, Bath & Beyond or Macy’s! Remember, if you break a Lenox piece, you can replace it for 50% off, which is huge. Especially, to have such nice serving ware.
Back to the recipe! It’s the perfect mix of sweet, soft, salty and crunchy. Crisp, spiralized zucchini, drizzled with a simple mango-lime sauce and topped with fresh pineapple, teriyaki-coated chickpeas, salty cashews, and minced cilantro. Oh! And I can’t forget to mention the crunchy, black sesame seeds. They’re so pretty to look at and taste so good. End this summer on a high note with these pineapple teriyaki chickpea zoodles!
Pineapple Teriyaki Chickpea Zoodles
Homemade Teriyaki Sauce
- 3 tablespoons water
- 4 teaspoons brown sugar
- 1 tablespoon coconut aminos
- 1 teaspoon agave nectar
- 1/8 teaspoon ground ginger
- 1/8 teaspoon garlic powder
- 1 teaspoon cornstarch
- 1 teaspoon toasted sesame seeds
- 15-ounce can chickpeas drained and rinsed
- 1/3 cup teriyaki sauce make soy-free option above
- 1 cup peeled and chopped mangos
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1 pound zucchini spiralized
- 1 cup peeled, cored, thinly sliced pineapple
- 1/2 cup roasted and salted cashews
- 1/4 cup thinly sliced red onions
- 1 tablespoon minced cilantro
- 1 teaspoon black sesame seeds
- For the teriyaki sauce: In a small sauce pan, bring 2 tablespoons of water, brown sugar, aminos, agave, 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 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!
This post is in partnership with Lenox and Women’s Choice Award, all words and opinions are my own. Posts like these help me to keep this blog and more recipes coming your way!