Chickpea Pasta Salad

A veggie packed pasta that can be prepared and be on the table in less than 30 minutes.
DinnerSalads
5 min prep
15 min cook
6 serves
2 serves of veg
  • 300g wholemeal spiral pasta* 
  • 1 tbsp olive oil 
  • 2 cloves garlic, crushed 
  • 1 bunch asparagus, cut into thirds 
  • 250g cherry tomatoes, halved 
  • 400g can chickpeas, rinsed and drained 
  • 2 tbsp pine nuts 
  • 1 cup fresh basil leaves, finely chopped 
  • ½ lemon, juiced 

 *To make gluten free: replace wholemeal pasta with a gluten free pasta alternative.   

  1. Cook the pasta in a large pot of boiling water until al dente (according to packet instructions, approximately 8-10 minutes).
  2. While the pasta boils, heat oil in a separate frypan over moderate heat. Add the garlic and stir for 1-2 minutes until softened. Add the asparagus and cook for a further 2 minutes until tender.
  3. Stir in the cherry tomatoes, chickpeas and pine nuts. Cook, gently, stirring occasionally for 2-3 minutes. Season with cracked pepper.
  4. Remove the pasta from the heat and drain, reserving ¼ cup of the cooking water.
  5. Add the reserved pasta water and lemon juice to the frypan, stirring to combine.
  6. Turn off the heat, add the pasta and fresh basil to the pan, toss everything together until well combined. Serve immediately.

Serving suggestion: Chickpeas can be swapped for a can of brown lentils.

Storage: This pasta salad can be stored in an airtight container in the fridge for up to 3 days.

Kids in the kitchen tips: Depending on your child’s age and skill, they can help cut the asparagus into thirds, tomatoes in half using a child safe knife or even try juicing the lemon.

Important

When preparing this recipe:

  • Double check the food label ingredient list for any allergens each time you purchase it.
  • Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.

Nutritional Facts

Serving size: 230g Per serving Per 100g
Energy (kJ) 1260 548
Fat (g) 8.6 3.7
Saturated fat (g) 0.9 0.4
Carbohydrates (g) 38.2 16.6
Sugars (g) 2.5 1.1
Fibre (g) 10.5 4.6
Protein (g) 11.8 5.1
Sodium (mg) 112.8 49.1

Acknowledgement

Health and Wellbeing Queensland

Healthy Eating

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