Chickpea Pasta with Roasted Veggies

Chickpea Pasta with Roasted Veggies

For those who love pasta but are looking for a little extra protein and fiber in their diet, chickpea pasta is a fantastic choice. It has a slightly more earthy taste than regular flour-based pasta, but when combined with tasty ingredients like roasted broccoli and cherry tomatoes, it is hard to tell the difference! Chickpea pasta is also a great option for those who have gluten intolerances or are looking for more grain-free alternatives to incorporate into their daily lives.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 3


  • Oven
  • 1 Baking sheet
  • 1 Large pot


  • 1 (8 oz) box chickpea pasta (I used Banza shells)
  • 1/2 head broccoli/cauliflower cut into florets
  • 10 oz cherry tomatoes
  • 1 tbsp olive oil
  • 1/4 cup crumbled feta
  • 1/4 cup olive oil
  • 1/2 lemon juiced
  • 1/4 tsp Italian seasoning
  • pinch red pepper flakes
  • salt and pepper to taste


  • Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
  • Cut broccoli/cauliflower. Place on lined baking sheet with whole cherry tomatoes and drizzle with olive oil and a pinch of salt. Use clean hands or large spoon to incorporate.
  • Place sheet in oven and bake for 20-25 minutes or until produce is tender and golden.
  • In large pot over medium high heat, bring salted water to a boil. Cook chickpea pasta as directed and strain when done. Return pasta to pot.
  • Add olive oil, lemon juice, and seasonings to pasta and stir. Then add cooked broccoli/cauliflower, cherry tomatoes and feta and stir to incorporate. Serve and enjoy!
Keyword Chickpea, Dinner, easy, Gluten-free, Lunch, Pasta, Plant-Based, Protein, Simple, Vegetarian

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