Ingredients
1 pound (16 oz) pasta (Fusilli or penne)
2 cans (15 oz each) chickpeas, rinsed and drained
1 cup extra virgin olive oil
4 cloves garlic, minced
1 lemon, zested and juiced (about 2 tbsp juice)
1/2 tsp crushed red pepper flakes
Salt and pepper to taste
Fresh herbs (like parsley or oregano), chopped for garnish
Instructions
Boil pasta in salted water until al dente; drain and set aside
Heat olive oil in a large pan over medium heat; sauté minced garlic for 2-3 minutes until fragrant (avoid browning)
Add chickpeas, red pepper flakes, salt, and pepper to the pan; cook for 5 minutes, stirring occasionally
Pour hot pasta into the pan and toss gently to coat with the oil mixture
Add lemon zest and juice, then herbs; season with additional salt or pepper if needed
Serve with optional drizzled olive oil, fresh herbs, or vegan cheese
Notes
Use gluten-free pasta for dietary restrictions
Toast garlic over low heat to prevent bitterness
High-quality extra virgin olive oil enhances the dish’s depth
Adjust herbs (basil, thyme, or cilantro work well)
Add cherry tomatoes, spinach, or grilled vegetables for variation
- Prep Time: 10
- Cook Time: 15
- Category: Mediterranean Basics
- Method: Sauté and Toss
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 cup cooked pasta with 1/2 cup chickpeas
- Calories: 800
- Sugar: 2g
- Sodium: 500mg
- Fat: 55g
- Saturated Fat: 7g
- Carbohydrates: 90g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 0mg