Ingredients
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8 oz pasta (penne, fusilli, or spaghetti)
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1 can (15 oz) chickpeas, drained and rinsed
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3 tablespoons olive oil, divided
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3 cloves garlic, minced
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Zest and juice of 1 lemon
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1/4 cup fresh parsley, packed
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1/4 cup fresh basil (optional)
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1/4 cup grated Parmesan cheese (optional)
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Salt and black pepper, to taste
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Red pepper flakes (optional, for heat)
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1/4 cup toasted pine nuts or walnuts (optional, for garnish)
Instructions
Cook the Pasta:
Cook pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
Prepare the Parsley Sauce:
In a blender or food processor, combine parsley, basil (if using), lemon juice and zest, 2 tablespoons olive oil, garlic, and Parmesan (if using). Blend until smooth, adding reserved pasta water a little at a time to reach a sauce consistency. Season with salt and pepper.
Sauté Chickpeas:
While pasta cooks, heat remaining 1 tablespoon olive oil in a skillet over medium heat.
Add chickpeas and cook for 4–5 minutes until slightly crispy. Season with salt, pepper, and red pepper flakes if desired.
Combine:
Toss cooked pasta with chickpeas and parsley sauce. Add more pasta water if needed to loosen the sauce.
Serve:
Garnish with toasted pine nuts or walnuts and extra parsley. Serve warm or at room temperature.