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Chickpea Parmesan Pasta Recipe

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This Chickpea Parmesan Pasta recipe is a simple & delicious 20-minute vegetarian meal. With hearty chickpeas, salty parmesan, and olive oil. A fantastic and inexpensive meatless recipe that is high in fiber and flavor.

This fantastic pasta makes a quick lunch or dinner, and is a great pantry staple recipe. Serve with a giant chopped salad and some crusty garlic bread for a complete dinner.

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This parmesan chickpea pasta is another work from home lunch favorite! It’s ready in 20 minutes, and you can make it completely with pantry staple ingredients and any fresh herbs or veggies you have on hand. 

Chickpeas are one of my favorite vegetarian pantry staples, and are high in fiber and protein. They are a great budget-friendly choice to include on your next grocery list. I love adding them to pasta with some parm and parsley for flavor.

This Parmesan Chickpea Pasta Recipe Is

  • Easy
  • Hearty
  • Tasty
  • Satisfying
  • Made with Pantry Ingredients
  • Vegetarian
  • High in Fiber and Protein
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Budget Friendly Chickpea & Pasta Recipes

I love how inexpensive this chickpea parmesan pasta is to make! Both dried pasta and canned beans are great budget-friendly pantry staples that have a long shelf-life.

I try to keep many types of dried pasta and beans stocked up for when I want a quick meal anytime.

Grocery Budget Tip: if pasta or beans are on sale, buy a few to keep for later!

What’s In This Parmesan Cheese Chickpea Pasta?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

  • Canned Chickpeas: one of my favorite pantry staple ingredients! You can use canned chickpeas (I’d highly recommend a low sodium or no salt version), or you can make no soak dried chickpeas in the Instant Pot or pressure cooker.
  • Pasta I used macaroni noodles, but you can use any small pasta shape you have on hand: ditalini, orzo, or small shells would be great substitutions!
  • Extra virgin olive oil
  • Fresh lemon Juice
  • Parmesan Cheese ‚Äď gives that extra bit of flavor and richness to this dish. Whether you use a sharp real cheese parmesan, or a vegan version, adding a little extra into the sauce (and for garnish) makes this dish delish.
  • Fresh Parsley – for brightness and flavor
  • Sea salt and black pepper to taste
chickpea parmesan pasta recipe vegetarian high fiber recipes work from home lunch recipes

How Do I Make This Macaroni Bean Pasta Recipe?

  1. Bring a large pot of water to a boil. Add the macaroni, and cook to package instructions. Drain and place the macaroni back in the pot. Place the pot back on the stove over low heat.
  2. Add the chickpeas, olive oil, and lemon juice to the macaroni. Stir well to combine, and cook on low heat for 2-3 minutes until the chickpeas are warmed through.
  3. Add the parmesan cheese and parsley, and stir well to combine for 1 minute until cheese has just melted.
  4. Garnish with extra parmesan or parsley, and serve hot!

Easy Work from Home Lunches and Meal Ideas

This bean and parmesan pasta is what I call an Work From Home Meal – which is on your table in under 30 minutes.¬† These quick and simple recipes are perfect for those days when you want a quick homecooked lunch but don’t want to spend hours in the kitchen.

Browse all our Easy Weekday Meals, that are great for quick lunches. From soups and stews, to pastas and proteins Рa tasty meal can be on your table in no time.  Even faster than ordering out!

Inexpensive Chickpea Recipes You May Enjoy

chickpea noodles recipe healthy cheese bean pasta recipe vegetarian meatless noodles with garbanzo beans

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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

bean macaroni noodle chickpea pasta meatless monday pasta recipes healthy homemade lunches and dinner ideas

Chickpea Parmesan Pasta

This Chickpea Parmesan Pasta recipe is a simple & delicious 20-minute vegetarian meal. With hearty chickpeas, salty parmesan, and olive oil. A fantastic and inexpensive meatless recipe that is high in fiber and flavor.
5 from 2 votes
Cook Time 20 minutes
Total Time 20 minutes
Course Dinner, Lunch, Pasta
Cuisine American, Italian
Servings 4 servings
Calories 359 kcal

Equipment

  • Large Pot

Ingredients
  

  • 8 ounces pasta I used macaroni
  • 1 14-ounce can chickpeas drained and rinsed
  • 1 tablespoon extra virgin olive oil
  • 1 lemon juiced, about 2 tablespoons juiced
  • 1/4 cup parmesan cheese use plant-based for a vegan version
  • 1/2 cup fresh parsley chopped

Instructions
 

  • Bring a large pot of water to a boil. Add the macaroni, and cook to package instructions. Drain and place the macaroni back in the pot. Place the pot back on the stove over low heat.
  • Add the chickpeas, olive oil, and lemon juice to the macaroni. Stir well to combine, and cook on low heat for 2-3 minutes until the chickpeas are warmed through.
  • Add the parmesan cheese and parsley, and stir well to combine for 1 minute until cheese has just melted.
  • Garnish with extra parmesan or parsley, and serve hot!

Video

Nutrition

Calories: 359kcalCarbohydrates: 57gProtein: 14gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 393mgPotassium: 330mgFiber: 6gSugar: 2gVitamin A: 701IUVitamin C: 13mgCalcium: 113mgIron: 2mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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5 from 2 votes (1 rating without comment)

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