This broccoli chickpea pasta salad is delicious and simple. Just broccoli, chickpeas, fresh tomato, and pasta in garlic, lemon, and oil. Sometimes I get too caught up in adding lots of ingredients to a dish but then I remember that simple can be just as yummy!
This pasta is great served warm or cold. I like to add plenty of my easy vegan parmesan cheese as well. If you have the time you could try roasting the chickpeas for an extra crunch. Just coat chickpeas in a bit of olive oil, salt, and pepper and bake for 40ish minutes at 220C/425F/Gas 7.
Broccoli is probably my favourite vegetable. It is super filling and low on calories. Broccoli is a good source of folate, fiber, calcium, and Vitamins A, C, and K. Tomatoes are also high in Vitamins A, C, and K, as well as B6, folate, and thiamin.
Chickpeas are just all round amazing. They are a good source of selenium, folate, calcium, iron, protein, magnesium, and choline. I use chickpeas all the time; they go in hummus, curry, stir-fry, pastas, and even gluten free vegan peanut butter blondies!
Also, if desired, this broccoli chickpea pasta salad can easily be made gluten free by using a gluten free pasta such as this corn pasta.
Don’t forget to tag me if you try this dish and post a pic! Thanks friends 🙂
A simple and delicious pasta salad.
- 350 g (about 6 3/4 cups) pasta
- 600 g (about 8 cups) broccoli, chopped into bite size florets
- 4 Tbsp olive oil
- 4 cloves garlic, pressed
- 1 lemon, zest and juice
- 1 can chickpeas
- 300 g cherry tomatoes, halved
Begin boiling pasta according to packet instructions.
Begin steaming broccoli.
Heat oil in a large pan.
Add garlic and cook for a few minutes.
Add lemon zest and cook for a couple of minutes.
Stir in chickpeas.
Once broccoli and pasta have finished cooking drain and add to oil mixture.
Coat well and cook for a further few minutes.
Stir in lemon juice, add fresh tomatoes, and serve.
- I love topping this with my easy vegan parmesan cheese.
- Try roasting the chickpeas for an added crunch.