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5 from 2 votes

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.
Cook Time20 minutes
Total Time20 minutes
Course: Dinner, Lunch, Pasta
Cuisine: American, Italian
Servings: 4 servings
Calories: 359kcal
Author: Kelly Jensen
Cost: $1

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: 359kcal | Carbohydrates: 57g | Protein: 14g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 393mg | Potassium: 330mg | Fiber: 6g | Sugar: 2g | Vitamin A: 701IU | Vitamin C: 13mg | Calcium: 113mg | Iron: 2mg