Chicken and Chickpea Broccoli Noodle Pasta

gluten freemeat & poultry

Chicken and Chickpea Broccoli Noodle Pasta
After all the cookbook cooking this summer, I’ve fallen into somewhat of a rut with my dinners. I was on such a roll with the creativity that now I’ve been making the same thing over and over again, which leads to boredom and ordering delivery.

In an effort to get my creativity juices flowing again, I decided to start with one of the most unusual types of spiralized veggies: broccoli stems.

Chicken and Chickpea Broccoli Noodle Pasta
As you saw in this post, it is possible to spiralize broccoli. Actually, it’s a lot easier than it looks. While broccoli noodles can be used in full-fledged pasta dishes, I prefer them as an addition to a meal, such as a stir fry ingredient.

Today’s recipe has saved me from my rut – it’s flavorful, has a lot of texture and fills you up more than most typical pasta dishes. The steamed broccoli noodles have a subtle, well, broccoli-like taste, which is warm and delicious.

Chicken and Chickpea Broccoli Noodle Pasta
The feta-basil vinaigrette warms once it touches the hot chicken, broccoli and peas, so don’t worry about an odd temperature. If you’d like it even hotter, feel free to toss everything in a pan for a minute (but it definitely doesn’t need that step!)

Oh, and did I mention that the feta gives this dish a savoriness that’s irresistible? I found myself dipping my fork in the extra dressing, after I made this recipe and sat down to taste test it.

Chicken and Chickpea Broccoli Noodle Pasta
If you are a vegetarian, skip the chicken and add in extra chickpeas! Speaking of vegetarian, I’ve been eating vegetarian for 2/3 of my meals lately and I’ve been feeling better than ever. Not that I was ever feeling poorly, but I feel lighter, happier and more energized. Duh – veggies are great for you!

Whether you’ve been in your own dinner rut or not, make yourself a plate of this “pasta” and you’ll be rejuvenated! Remember, here’s how to spiralize a broccoli stem.

Chicken and Chickpea Broccoli Noodle Pasta

Nutritional Information & Recipe


Chicken and Chickpea Broccoli Noodle Pasta

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 3


  • .5 tablespoon extra virgin olive oil
  • 1 boneless chicken breast about .75 lb
  • salt and pepper to taste
  • ¼ teaspoon dried oregano flakes
  • 2 broccoli stems Blade C
  • 1/2 cup canned chickpeas drained and rinsed
  • ½ cup cooked green peas
  • 1/2 cup thinly sliced leeks
  • For the dressing:
  • 2 tablespoons basil chopped
  • 1/3 cup feta
  • 1/2 shallot chopped
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 1 tablespoons olive oil
  • 1 tablespoons red wine vinegar
  • 1 small garlic clove minced


  • Place a large skillet over medium heat and add in the olive oil. Meanwhile, season chicken with salt, pepper and oregano on both sides. Once oil is shimmering, add in the chicken and cook until no longer pink. Set aside.
  • Place a medium pot filled halfway with water over high heat and bring to a boil. Once boiling, add in the broccoli noodles and peas and cook for 2-3 minutes or until the broccoli noodles are softened and cooked to al dente and the peas are bright green. Drain and set aside.
  • While broccoli noodles are chilling, place all of the ingredients for the feta dressing into a food processor and pulse until creamy. Place the broccoli noodles, chickpeas, peas, leeks and dressing in a large bowl and toss to combine.
  • Serve immediately.

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Brilliant idea with the broccoli stems!!
Anne says:
Having a hard time with spiralizing the broc. I guess I need more practice.
Mel says:
Excited to win the spiralizer! Wondering how much broccoli stem is left? With my spiralizer, there's a fairly large core that is lost?
Steven says:
I have read that olive oil is not healthy once it is heated. What do you know about this? Thank you
It's false! Also, just think back on all of the historical uses of olive oil in Mediterranean cuisine - a healthy, long-living people!
Kim says:
Hi Ali, I can't eat dairy. Could you substitute avocado instead of the cheese when making the dressing?
Kim - the feta is what gives this vinaigrette its special flavor, but you can definitely make a different dressing using avocado - just make sure to add extra salt to the dressing or throw in some olives for extra saltiness!
Madeline says:
This recipe looks awesome!
Bonnie says:
I love using the spiralizer and can't imagine it being any better:) but am looking forward to seeing it myself!! We really enjoy the zucchini noodles with pesto.
Pat Farrenkopf says:
So glad I found you. Now using my spiralizer for more than just zucchini spaghetti. So difficult to decide which new blade I would like - thinking the angel hair. No no the accordion! Ok I'll go with the angel hair
Laura says:
This recipe looks amazing, can't wait to try! I'm so happy to have come across your website, I've learned so many new things to do with my spiralizer. Thank you!
Cynthia says:
I am interested in the new blade storage of the 4 blade spiralizer.
jesusan says:
This is just the kind of recipe I've been looking for - lots of protein and flavor, and lower in carbs but plenty of veggies. The dressing sounds wonderful. I may have to sub garlic powder for the fresh garlic because raw fresh garlic leaves a really bad taste in my mouth. :-( Your regained creativity has helped to make my day. Thank you!
WOW - Spiralized broccoli stems? WOW!!! BRILLIANT!!! and WOW!!! I am intrigued by that accordion cutting feature on the new spiralizers! !!
istara says:
Kohlrabi would also be perfect here. It's like a sweeter, milder broccoli flavour and comes in those convenient round shapes, perfect for spiralising!
Jaymie Testa says:
My boyfriend loves broccoli stems! Can't wait to try?
John Moir says:
Yeah. As a guy, I consider broccoli my 'first fave veggie' from way back.. like, age 6?!. As a pasta fiend, the thought of this recipe has my mouth watering. I just discovered zoodling, today. As the sometime cook in the family (we all cook, except 16 y.o. son - who actually likes to bake pies, but says he 'doesn't cook'!?) I just ordered an Inspiralizer for our family, and this just 'may' be my first recipe. Maybe I can even convince wifey-poo to eat garbanzos- he he he. (She doesn't like them).
Kim says:
Looks delish!
Ashley says:
I'm excited to use the angel hair blade!! I think it will open up a lot of new options in my menu planning. (unfortunately I loaned my spiralizer to my vegan best friend for a few months so she could try it out and I'm missing using it in my daily and weekly cooking!) It's fun to send her ideas, though! Thanks for the great ideas, Ali!
Kym says:
Made for dinner last night...was delicious!
Anonymous says:
Did you cook the leeks?
Anna says:
I know, i dont know what to do with them other then cutting them in slices.. that was not addressed in the recipe =(
Anonymous says:
Do you need to cook the leeks?
Stephanie Olson says:
Making this one this week! I am excited to try out the broccoli!!
Wendy Ryan says:
New to spiraling. Can't wait to try all the recipes.
I just learned about your blog from honorcurves on IG - can't wait to try this recipe out!
jesusan says:
Tried this tonight and enjoyed it a lot. Believe it or not, I could not find broccoli stems, so I subbed 4 medium kohlrabi. They worked very well as a sub for broccoli. Also, used my Magic Bullet for making the dressing, when I realized that my food processor work bowl was way to big to work.
Rabia says:
I brougt some broccoli and was looking for recipes, you did it with a twist keeping the carbs low, enjoyed alot
Ashley Brooke says:
Made this tonight and it's one of my favorite so far! (And that's saying a lot. I've tried at least 50 of your recipes). I used the broccoli florets in your Daikon fried rice and saved the stems for this one and it's delicious! I used goat cheese instead of feta because I prefer it and lime juice because I didn't realize I didn't have ane lemon on hand. It worked well!
John says:
OMG spiralized broccoli!!!? This is genius! My fav veggie used as pasta. I think I'm in heaven now.
Meaghan says:
The possibilities are truly endless!

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Photo ID & Insurance card⁣
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we're a month into summer and the zucchinis are LARGE. 👏🏼 they grow like weeds this time of year and there's only so much zucchini bread, soup, and fritters you can make - time to spiralize them! if you're new to spiralizing and not sure the best way to approach cooking spiralized zucchini, here are my top 3 ways to cook zoodles 👇🏼👇🏼👇🏼⁣

1️⃣ SAUTÉ -  this is my favorite way to enjoy zoodles. toss them over medium-high heat until al dente (with or without cooking oil.) the moment you notice them getting soggy, remove them from heat, drain into a colander, and pat dry. I recommend pouring a sauce on top instead of tossing with a sauce, to avoid extra wateriness. I LOVE a bolognese over zoodles.⁣

2️⃣ SIMMER - zucchini noodles don't get soggy in soups, they cook evenly and they are an easy way to add veggies into soups. just add them to the end of the cooking process (3 minutes is all you need to simmer until al dente.) think chicken "zoodle" soups and "zoodle" ramens! ⁣

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I'll admit, it's been a minute since I posted a spiralized zucchini meal on here, so I'm throwing it back (and bringing it back!) with this MEDITERRANEAN CHICKEN with SPIRALIZED VEGETABLES 🍅, originally made for the blog by my friend @skinnytaste! 🙏🏼⁣

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