Zesty Zoodles with Chickpeas & Charred Scallion
2/3 cup The New Favorite - Almond, Cashew, Pecan Nut Butter
- 1 lime, zest and juice
2 tbs honey (substitute: maple syrup)
1 tbs fish sauce (substitute: soy sauce)
- 1 tbs toasted sesame oil
- 2 tbs olive oil
- 1 tsp chili oil
- 1" fresh ginger, grated OR 1/2 tsp ginger powder
- 1 garlic clove, grated
- 2 zucchini, spiralized or ribboned
- 1 bunch scallions
- 1 can chickpeas, drained and rinsed
- 1 handful fresh cilantro, minced
Whisk all ingredients except zucchini, scallions, and chickpeas in a medium bowl.
Grill scallions on high heat until charred, then chop. Or, chop and char in a dry pan over medium-high heat. Add to bowl along with zucchini, chickpeas, and cilantro.
Toss in bowl to combine. Let rest for at least 15 minutes, then serve.