🍣 Japanese · Main · Easy difficulty · Vegan
Gluten-Free Japanese Chickpea Zucchini Noodle Bowl
A gluten-free zucchini noodle bowl with chickpea, grated ginger and garlic, Japanese flavours and no gluten.
- Prep time
- 12 min
- Cook time
- 13 min
- Total time
- 25 min
- Servings
- 4
- Calories
- 539 kcal
- Protein
- 15 g
- Carbs
- 41 g
- Fat
- 35 g
- Course
- Main
About this Japanese pasta dish
Gluten-Free Japanese Chickpea Zucchini Noodle Bowl is a Japanese main built around cans (800 g) chickpeas. It takes about 25 min from start to finish, 12 minutes of prep and 13 minutes of cooking, and serves 4.
Cooking method: pasta dish. Difficulty is rated easy. Vegan, and marked gluten-free in our data.
Good for: gluten-free, under 25 minutes.
Ingredients
Quantities are for 4 servings. Change the servings in the app to rescale them automatically.
- 2 cans (800 g) chickpeas, drained
- 3 large zucchinis, spiralled
- 1 cup broccoli, chopped
- 2 cloves garlic, minced
- Seasoning: grated ginger and garlic
- Sauce: 2 tbsp tamari and 1 tbsp rice vinegar
- 2 tbsp olive oil
- Salt and black pepper, to taste
Method
Step 1. Season the chickpea with grated ginger and garlic.
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Step 2. Sear the chickpea in a hot pan for 7 minutes until cooked through; set aside.
- Heat
- Medium to high, stir or flip now and then
- Look for
- Golden-brown edges, a steady sizzle and a toasty smell.
- Why it matters
- Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
- Avoid
- Overcrowding the pan: the temperature drops and food steams. Cook in batches.
Step 3. Spiralise the zucchini and pat dry with a clean towel.
- Heat
- Off, no heat yet
- Look for
- Pieces are roughly the same size, so they all finish cooking together.
- Why it matters
- Even pieces cook at the same speed. Prepping everything first (mise en place) stops you scrambling once the pan is hot.
- Avoid
- Cutting pieces of mixed sizes: small ones burn while big ones stay raw.
Step 4. Toss the zucchini noodles in the same pan for 2 minutes, just until barely tender.
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Step 5. Stir in the sauce (2 tbsp tamari and 1 tbsp rice vinegar), return the chickpea and toss well.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 6. Top with spring onion and nori strips and serve right away.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Chef's tip
Check labels on stock, tamari, mustard and spice blends - gluten hides in them.
Equipment you will need
- Large pot
- Wide pan
- Colander
Nutrition per serving
Estimated per serving: 539 kcal, 15 g protein, 41 g carbohydrate and 35 g fat. Roughly 11% of the energy comes from protein, 30% from carbohydrate and 58% from fat, using standard energy values.
Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.
When to cook Gluten-Free Japanese Chickpea Zucchini Noodle Bowl
Substitutions and variations
- Use gluten-free pasta for a wheat-free version and follow the packet timing.
- Keep a cup of starchy pasta water to loosen the sauce at the end.
- Add extra vegetables for fibre and colour, and serve a smaller pasta portion if you want fewer calories.
Frequently asked questions about Gluten-Free Japanese Chickpea Zucchini Noodle Bowl
How long does Gluten-Free Japanese Chickpea Zucchini Noodle Bowl take to make?
It takes about 25 min in total: 12 minutes of prep and 13 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.
How many calories are in one serving?
Each serving has about 539 kcal, with 15 g protein, 41 g carbohydrate and 35 g fat. These are estimates for the recipe's 4 servings.
Is Gluten-Free Japanese Chickpea Zucchini Noodle Bowl gluten-free?
It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.
Is it suitable for vegetarians or vegans?
Yes, it is vegan. Check labels on stock and curry pastes, which can contain animal products.
How difficult is it to cook?
It is an easy recipe with simple steps and minimal timing pressure, so it suits beginners.
Can I make Gluten-Free Japanese Chickpea Zucchini Noodle Bowl ahead or freeze it?
Store leftovers in airtight containers in the fridge for 3-4 days. Most baked and saucy dishes freeze well for up to 3 months, but avoid freezing crisp items and salads.
How many servings does it make?
This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.