Description

This Broccoli Chickpea Pasta with Garlic Olive Oil is a healthy, plant-based weeknight dinner packed with flavor. Loaded with protein-rich chickpeas, tender broccoli, and infused with garlic olive oil, it’s a quick vegan pasta recipe perfect for any season.

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

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Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Add broccoli florets two minutes before the pasta is done. Drain together, reserving 1/2 cup of pasta water.

2. In a large skillet, heat olive oil over medium heat. Add garlic and cook until golden and fragrant. Add red pepper flakes if using.

3. Add chickpeas to the skillet and sauté for 4–5 minutes, slightly mashing some for texture and thickness.

4. Add the cooked pasta and broccoli to the skillet. Toss well with the chickpea mixture, adding a splash of pasta water if needed to help coat the pasta evenly.

5. Season with salt, black pepper, and lemon juice. Serve warm, optionally topped with nutritional yeast or vegan parmesan.

Notes

Use good-quality olive oil for the best flavor.

For added brightness, stir in a handful of fresh parsley at the end.

This dish works well with whole wheat or gluten-free pasta too.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 440
Sugar: 3g
Sodium: 420mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 9g
Protein: 14g
Cholesterol: 0mg