30 Minute Orange Ginger Zucchini Noodle & Chickpea Bowls

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Dinner, 30 Minute, Gluten Free, Vegetarian, Vegan


  • 2 large zucchinis
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 cup rice, uncooked
  • Olive oil
  • Salt
  • Sesame seeds for garnish, if desired
  • Chopped green onion for garnish, if desired

Orange Ginger Sauce:

  • 1/2 cup orange juice
  • 1/4 cup water
  • 2 tablespoons tamari, or soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 clove garlic, grated finely
  • 1/2 teaspoon fresh ginger, grated finely
  • 1 1/2 teaspoons corn starch


  1. Cook the rice according to package directions. Add all orange ginger sauce ingredients to a jar or small bowl and whisk until combined.
  2. Spiralize the zucchini. Heat a large skillet over medium heat and add 1 teaspoon olive oil and the zucchini. Season with a pinch of salt and cook zucchini until tender, 5-7 minutes.
  3. Next, add the chickpeas and pour in the sauce. Cook until sauce is thickened, 8-10 minutes.
  4. Divide the rice into 4 equal portions and then top with equal portions of the zucchini and chickpeas. Garnish with sesame seeds and green onion, if desired.


To make as a make ahead lunch, equally divide rice and zucchini mixture into 4 containers and store them in the refrigerator for up to 4 days.