Thai Chickpea Zucchini Noodle Salad

By PineyCook

Ingredients

• The salad:
• 1 medium zucchini
• 1 medium yellow squash
• 1 (14 oz.) can chickpeas, drained & rinsed
• 1/3 cup slivered almonds, toasted
• 1/4 cup minced cilantro
• 5 large mint leaves, thinly sliced
• 5 basil leaves, thinly sliced
• The dressing:
• 2 tbsp +1 tsp rice vinegar
• 1 tbsp + 1 tsp fish sauce
• 1 tbsp agave nectar
• 3/4 tsp chili garlic sauce

Details

Adapted from cookincanuck.com

Preparation

Step 1

Cut the ends off of the zucchini and yellow squash, and cut them in half crosswise. Run the zucchini and squash through the skinniest blade on the spiralizer to produce noodles. Place them into a large bowl.

To the zucchini and squash noodles, add the chickpeas, toasted almonds, cilantro, mint and basil.

Toss with the dressing. Serve.

The dressing:
In a small bowl, whisk together the rice vinegar, fish sauce, agave nectar and chili garlic sauce.

Notes
Weight Watchers Points: 4 (SmartPoints), 4 (Points+), 2 (Old Points)