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–+ servings
Lemon Basil Chickpea Pasta Salad

Lemon Basil Chickpea Pasta Salad

Mia Florea
This is a light, flavorful and vegan-friendly pasta salad that makes for a great lunch or side dish.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Salad
Cuisine International, Italian
Servings 2 servings

Ingredients
 
 

  • 3 cups cooked pasta I used pigtails, but bowtie would look great as well
  • 1 can cooked chickpeas
  • 1 ½ cups coarsely chopped fresh basil
  • ½ cup grated parmesan
  • zest of 1 lemon
  • juice from half lemon
  • ¼ cup pasta water
  • 1 clove garlic grated
  • ½ teaspoon freshly grated nutmeg
  • 2 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili flakes
  • 1 teaspoon salt

Instructions
 

  • Preheat the oven to 200 degrees Celsius/ 390° F.
  • In a baking tray place the chickpeas (no juice) with the salt, 1 tablespoon olive oil, cumin and chili flakes. Bake for about 20-25 mins.
  • In a jug mix the parmesan, pasta water, 1 tablespoon olive oil, lemon zest, lemon juice, nutmeg and garlic. Mix well and pour over the cooked pasta. Add the chopped basil and the roasted chickpeas leaving a few to sprinkle on top.
  • Serve warm of cold.

Notes

Tip: Elevate the dish by adding some goat cheese on top and a few slices of apple or pears.
Lemon Basil Chickpea Pasta Salad
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