Lemon Basil Chickpea Pasta Salad
User Reviews
5
3 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
2 servings
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Course
Salad
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Cuisine
Italian, International
Lemon Basil Chickpea Pasta Salad
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This is a light, flavorful and vegan-friendly pasta salad that makes for a great lunch or side dish.
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Ingredients
- 3 cups pasta I used pigtails, but bowtie would look great as well, cooked
- 1 can chickpeas cooked
- 1 ½ cups basil coarsely chopped; fresh
- ½ cup Parmesan Cheese grated
- lemon zest of 1
- lemon juice from half
- ¼ cup pasta water
- 1 clove garlic grated
- ½ teaspoon nutmeg freshly grated
- 2 tablespoon olive oil
- 1 teaspoon cumin ground
- 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.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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