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While leading guided educational tours at the Bata Shoe Museum last year, I noticed that many children’s lunches still consist almost entirely of white bread and processed meats slapped together into some form of bland, sad looking sandwich, and the lunches of many adults are often no better!

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I know sandwiches are easy and cheap, but so is this, and it’s so much better for you. And the bright, vibrant greens and reds are much more exciting to dig into at lunch time than the brown and white of a salami sandwich. But hey, I’m probably preaching to the choir here, right?

Anyway – the one piece of equipment you’ll need for this recipe is a vegetable spiralizer, or spirooli. I cannot extoll the virtues of this little gadget enough. I bought one a couple of years ago after months of deliberation and haven’t regretted it one bit! I use this thing ALL THE TIME. It’s truly a revolutionary kitchen tool. If you aren’t eating zucchini noodles already, they are going to become your best friend.

I am always looking for ways to jam pack more raw vegetables into every meal, and much as I love salads (I can’t go more than a day without one), sometimes I just want something different. Zucchini noodles, or any other kind of vegetable noodle, are so versatile – you could literally just put some pesto on top and call it a day, or you could turn them into some really incredible meals.

If you’re in the market for one, you can find them on Amazon here. This is the one I have and it’s great.

IF you don’t have a spiralizer or can’t afford one right now, you can also get a little julienne peeler. I have one of these as well, and while they don’t work quite as well or as quickly, they get the job done.

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And if you are on a completely raw vegan diet, simply substitute the cooked chickpeas for 1 cup of sprouted.

Recipe is from my blog, The Healthful Hoard, and adapted from Clean Eating Survival Guide.

Quick and Easy Raw Pasta (serves 2)

~ Gluten free, vegan, raw, refined sugar free ~


  • 1 large or 2 small zucchini, spiralized
  • 2 ripe avocados
  • 15 oz cooked chickpeas
  • 1/2 cup red onion, diced
  • 1 tomato, deseeded and diced
  • 1/2 cup cilantro, chopped
  • Juice of 1 lime
  • Freshly cracked sea salt and black pepper, to taste
  • Red pepper flakes, to taste


  1. In a large bowl, mash your avocado with a fork. I like it completely smooth, but leaving some chunks is fine.
  2. Add in the red onion, cilantro, lime juice, tomato, and seasonings. Adjust seasoning if necessary.
    Add the chickpeas.
  3. Spiralize or julienne your zucchini.
  4. Toss everything together and you’re done!

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