30-Minute Orange Ginger Zucchini Noodle and Chickpea Bowls

These Zucchini Noodle Bowls are great for a quick, easy, and healthy dinner or a make-ahead lunch. They’re vegan and gluten-free and loaded with fiber and nutrients.

I want to thank all the amazing, wonderful readers who took the time to fill out my first-ever reader survey! The blogging world can be tough and sometimes get you down, but you’ve all made me feel really happy and excited about what I’m doing here!

I loved reading all your responses and am taking the feedback to heart. I’m also super excited that the majority of you want more quick and easy dinner recipes, because that is exactly the direction I want to go. As a big thank you to you all and in celebration of this recipe, I thought it would be fun to give away a spiralizer to one lucky reader! Scroll to the bottom of the post for giveaway details!

I’m excited to share this recipe with you today because it takes me out of my cooking comfort zone. As you may have noticed, Mexican food is a favorite around here, and I make it a few times a week. While I do love many different cuisines, I don’t have as much experience making them. However, I’m trying to change that! This orange-ginger sauce was so much easier to make than I expected, and it’s so good! I’m already thinking of other things to put it on.

Orange Ginger Zucchini Noodle and Chickpea Bowls

• Zucchinis – I used two large zucchinis in this recipe. This is a great summer meal, especially if you have a bounty of zucchini in your garden. If you don’t have a spiralizer, you can use a grater or a shredder to shred them.
• Chickpeas – This recipe calls for one can of chickpeas, drained and rinsed.
• Rice – I used white rice; feel free to substitute with brown or another grain of your choice.
• Olive oil
• Salt
• Garnish – I used sesame seeds and green onion for garnish, but they’re optional.
• Orange Ginger Sauce – The sauce calls for water, tamari (or soy sauce), toasted sesame oil, fresh garlic, fresh ginger, and cornstarch.

How To Make These 30-Minute Asian-Inspired Zucchini Noodle Bowls

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 of olive oil, followed by 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 four equal portions, and then top each portion with an equal amount of zucchini and chickpeas. Garnish with sesame seeds and green onion, if desired.

Recipe Tips and Thoughts

• This recipe is vegan and gluten-free.
• Since these Orange Ginger Zucchini Noodle and Chickpea Bowls only take 30 minutes to prepare, they make a great quick and easy dinner recipe.
• This is also a great meal-prep lunch! It’s light and flavorful and won’t leave you feeling like you want to take a big nap after lunch 🙂
• To make as a make-ahead lunch, equally divide the rice and zucchini mixture into four containers and store them in the refrigerator for up to four days.
• Store it in the fridge in an airtight container for up to four days.

Thank you again to all of you who took the time to provide me with feedback!

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Flavorful Asian-Inspired Recipe Ideas?

Asian-Inspired Crunchy Cabbage Salad

Crispy Honey-Garlic Tofu

Vegan Creamy Coconut Noodles

Chickpea Lettuce Wraps with Peanut Sauce

Cucumber Edamame Rice Salad

Sweet and Spicy Stir-Fry Noodles

Coconut Red Thai Curry Noodles with Vegetables

30 Minute Orange Ginger Zucchini Noodle & Chickpea Bowls

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5 from 9 reviews

• Total Time: 30 minutes
• Yield: 4 1x

Print Recipe

Ingredients

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• 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

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Instructions

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.

Notes

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.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Dinner, 30 Minute, Gluten Free, Vegetarian, Vegan