Ingredients
- 4 oz whole wheat spaghetti uncooked
- 1 zucchini medium-sized; spiralized
- 2 carrots spiralized or shredded
- 2 cups chickpeas 15 or 19 oz can, drained & rinsed; note 2
- Green onions to garnish
- Sesame seeds to garnish
- For almond butter sauce:
- ¼ cup almond butter all-natural; note 1
- 1 teaspoon ginger finely grated
- 1 clove garlic minced
- 2 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup or honey
- 1 teaspoon lime juice
- ½ teaspoon red pepper flakes optional; omit for non-spicy version
Instructions
- Cook pasta. Start by cooking the pasta first, as it will take the longest to prepare. Follow package directions. When cooked through, rinse under cold water and set aside to cool completely.
- Prepare sauce. In a jar or salad dressing shaker, stir together almond butter, ginger, garlic, soy sauce, rice vinegar, sesame oil, maple syrup, lime juice, and red pepper flakes.
- Portion. Divide the almond butter sauce into condiment containers; divide chickpeas, spiralized vegetables, and cooled pasta between four meal prep containers.
- Let sauce stand at room temperature for 10 minutes- 1 hour. Drizzle sauce over noodles, toss everything up and enjoy cold.