Zucchini noodles pesto:
Small bunch of cilantro
Juice of 1 lime
1/3 garlic clove (or garlic powder to taste)
Small piece of onion (or onion powder to taste)
1 tsp cayenne pepper
1 tsp of sea salt
1/4 cup of spring water
Spiralize zucchini using a spiralizer. If you don’t have one, peel very thin strips of your zucchini with a peeler.
Blend the rest of your ingredients along with any zucchini remnants to make a sauce.
Add cooked chickpeas or add sauce to buckwheat noodles.
Gently toss the zucchini noodles with the dressing.