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Lemon Basil Chickpea Pasta Salad

This is a light, flavorful and vegan-friendly pasta salad that makes for a great lunch or side dish.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 2 servings
Course: Salad
Cuisine: Italian , International

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

    Cup of Yum
  1. Preheat the oven to 200 degrees Celsius/ 390° F.
  2. 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.
  3. 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.
  4. Serve warm of cold.

Notes

  • Tip: Elevate the dish by adding some goat cheese on top and a few slices of apple or pears.