Name: Broccoli Chickpea Pasta with Garlic Olive Oil
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 12 oz pasta; 3 cups broccoli florets; 1 can chickpeas, drained and rinsed; 4 cloves garlic, thinly sliced; 1/4 cup olive oil; 1/2 tsp red pepper flakes (optional); 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp lemon juice

There’s something wonderfully comforting about a bowl of pasta tossed in a glossy garlic olive oil, made even more satisfying with hearty chickpeas and bright green broccoli. This Broccoli Chickpea Pasta with Garlic Olive Oil recipe is simplicity at its best – wholesome, nutritious, and packed with bold, savory flavor in every bite.

Perfect for busy weeknights or lazy weekends, this plant-based dish comes together quickly with pantry staples and fresh veggies. The chickpeas add a creamy texture and protein boost, while the broccoli soaks up all that garlicky goodness for a well-balanced, filling meal.

Why You’ll Love This Broccoli Chickpea Pasta with Garlic Olive Oil

It’s quick, flavorful, and uses ingredients you probably already have in your kitchen. This recipe is ideal for those craving a healthy pasta option that doesn’t skimp on taste. It’s also vegan-friendly, budget-conscious, and easily adaptable based on what you have on hand. Whether you’re feeding a family or meal-prepping for the week, it’s a fuss-free winner.

Can I Use Canned Chickpeas or Do I Need to Cook Them from Scratch?

You can absolutely use canned chickpeas in this recipe. Just drain and rinse them well to remove any excess sodium or canning liquid. If you have time and prefer cooking dried chickpeas, that works beautifully too and can lend an even creamier texture. Both options deliver delicious results, so go with whatever suits your schedule.

Ingredients for the Broccoli Chickpea Pasta with Garlic Olive Oil

The beauty of this dish lies in its simplicity, and each ingredient plays a crucial role in creating a rich, savory flavor. Here’s what you’ll need to bring it all together:

Pasta: Any short pasta like penne or fusilli works great, but spaghetti or linguine are also excellent choices.
Broccoli florets: Adds vibrant color and a mild, slightly sweet crunch that balances the earthy chickpeas.
Chickpeas: Canned or cooked from dry, they provide creaminess and protein.
Garlic: The heart of this dish; sliced thin to infuse the oil with robust flavor.
Olive oil: Use high-quality extra virgin olive oil for a rich, aromatic base.
Red pepper flakes: Optional but recommended for a gentle heat that enhances the garlic.
Salt: Essential to balance and brighten all the flavors.
Black pepper: Adds depth and a touch of spice.
Lemon juice: A splash at the end lifts and freshens the whole dish.

Broccoli Chickpea Pasta with Garlic Olive Oil 2

How To Make the Broccoli Chickpea Pasta with Garlic Olive Oil

Step 1: Cook the Pasta and Broccoli

Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions. About 2 minutes before the pasta is done, toss in the broccoli florets. Drain everything together, reserving a bit of the pasta water.

Step 2: Infuse the Olive Oil

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced garlic and cook gently until fragrant and golden but not burnt. Stir in red pepper flakes for a bit of heat.

Step 3: Add the Chickpeas

To the skillet, add the drained chickpeas. Sauté them in the garlic oil for 4-5 minutes, slightly smashing a few with the back of a spoon to thicken the mixture and help them absorb the flavor.

Step 4: Combine Everything

Add the cooked pasta and broccoli to the skillet with the garlic chickpea mixture. Toss everything well, adding a splash of reserved pasta water to loosen it up and help coat the pasta.

Step 5: Finish and Serve

Season with salt, pepper, and a squeeze of lemon juice. Toss again and serve warm with an optional sprinkle of nutritional yeast or vegan parmesan if desired.

How to Serve and Store Broccoli Chickpea Pasta

This dish is best enjoyed hot straight from the skillet, but it holds up wonderfully for leftovers. It serves about four people generously, or six smaller portions if paired with sides. Store any extras in an airtight container in the fridge for up to 4 days. Reheat with a splash of water or a drizzle of olive oil to revive the pasta’s creamy texture.

What to Serve With Broccoli Chickpea Pasta?

Garlic Bread

Classic and satisfying, garlic bread is perfect for mopping up the flavorful oil left on your plate.

Simple Garden Salad

A crisp side salad with cucumbers, tomatoes, and a tangy vinaigrette adds a refreshing contrast.

Roasted Cherry Tomatoes

Their burst of sweetness pairs beautifully with the garlic and chickpeas.

Lemon-Herb Couscous

A small portion alongside adds another layer of zest and texture.

Vegan Caesar Salad

Creamy and bold, it complements the simplicity of the pasta.

Grilled Zucchini

Smoky and tender, this veggie side enhances the savory notes of the garlic oil.

Crusty Bread with Olive Tapenade

Something a bit more gourmet that pairs exceptionally well with the Mediterranean vibe of the pasta.

Want More Pasta Ideas?

If this garlicky, wholesome pasta made your dinner rotation, you might love these other comfort-forward, veggie-packed favorites:

Save This Recipe For Later

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Let me know in the comments how yours turned out. Did you use fresh or canned chickpeas? Did you throw in some cherry tomatoes or spinach?

I love hearing how others make these recipes their own. If you have any questions, feel free to ask!

Explore beautifully curated plant-powered recipes and more comforting bowls on Zoe Recipes on Pinterest and find your next easy favorite.

Conclusion

Broccoli Chickpea Pasta with Garlic Olive Oil is the kind of recipe that proves you don’t need complicated techniques or fancy ingredients to make something truly delicious. With just a few humble pantry staples and fresh vegetables, you can whip up a dish that’s both satisfying and nourishing. Perfect for meatless meals or whenever you’re craving a lighter yet flavor-packed pasta night.