Ingredients
12 oz (340g) penne or fusilli pasta
4 cups broccoli florets
1 can (15 oz/425g) chickpeas, drained and rinsed
3 tbsp olive oil
4 garlic cloves, minced
Zest and juice of 1 lemon
1 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
8 oz (225g) crumbled feta cheese
1/4 cup chopped fresh parsley
Optional: red pepper flakes for heat
Instructions
Preheat oven to 425°F (220°C)
Toss broccoli and chickpeas with 2 tbsp olive oil, 1 tsp oregano, 1/2 tsp salt, and 1/2 tsp pepper on a baking sheet
Roast for 20-25 minutes until broccoli is tender and chickpeas are golden
Cook pasta according to package instructions until al dente
Meanwhile, whisk remaining olive oil with garlic, lemon zest, juice, 1/2 tsp oregano, and pepper to form dressing
Combine cooked pasta, roasted broccoli/chickpeas, and dressing in a large bowl
Fold in feta cheese and fresh parsley
Season with additional salt/pepper if needed before serving
Notes
Use canned chickpeas for convenience
For a creamier texture, add 1-2 tbsp tahini to the dressing
Store leftovers in an airtight container in the fridge for 2-3 days
Serve with a side of crusty bread if desired
- Prep Time: 15
- Cook Time: 25
- Category: Mediterranean Basics
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 full bowl
- Calories: 520
- Sugar: 2g
- Sodium: 4800mg
- Fat: 23g
- Saturated Fat: 5g
- Carbohydrates: 79g
- Fiber: 9g
- Protein: 21g
- Cholesterol: 500mg