Can I make Broccoli Chickpea Pasta gluten-free?

Absolutely. Just swap in your favorite gluten-free pasta. Chickpea pasta also works well if you want extra protein and fiber.

How long does this keep in the fridge?

Store leftovers in an airtight container for up to 4 days. The pasta may absorb some sauce overnight, so add a splash of broth or water when reheating.

Can I use frozen broccoli?

Yes! Frozen broccoli is convenient and works beautifully here. Just cook it slightly longer until tender.

What if my sauce seems too dry?

Add more reserved pasta water or an extra drizzle of olive oil. Mashing some chickpeas also helps create a creamier consistency.

Can I make this vegan?

Definitely. Simply skip the parmesan or replace it with nutritional yeast for a savory, cheesy flavor.

Broccoli Chickpea Pasta: 5 Cozy Flavor Boosts

Name: Broccoli Chickpea Pasta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean-inspired
Ingredients: 250g pasta (penne, rotini, or fusilli); 300g broccoli florets (fresh or frozen); 1 can (400g) chickpeas, drained and rinsed; 4–5 cloves garlic, minced; 60ml olive oil; ¼ teaspoon red pepper flakes; 60ml vegetable broth; 1 tablespoon lemon juice; 30g grated parmesan cheese (optional); Salt and black pepper to taste

Description

A cozy and flavorful Broccoli Chickpea Pasta made with tender broccoli, hearty chickpeas, garlic-infused olive oil, and pasta tossed in a light lemony sauce. Perfect for busy weeknights, this easy vegetarian dinner comes together in just 45 minutes.

Ingredients

Scale

250g pasta (penne, rotini, or fusilli)
300g broccoli florets (fresh or frozen)
1 can (400g) chickpeas, drained and rinsed
4–5 cloves garlic, minced
60ml olive oil
¼ teaspoon red pepper flakes
60ml vegetable broth
1 tablespoon lemon juice
30g grated parmesan cheese (optional)
Salt and black pepper to taste

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Instructions

Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup pasta water before draining.
Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and sauté for about 1 minute until fragrant.
Add broccoli florets and cook for 5–7 minutes until tender-crisp.
Stir in chickpeas, vegetable broth, and lemon juice. Simmer for 2–3 minutes.
Mash a few chickpeas slightly to help create a creamier texture.
Add drained pasta to the skillet and toss well. Add reserved pasta water gradually until the sauce lightly coats the pasta.
Season with salt and black pepper to taste.
Top with parmesan cheese if desired and serve warm.

Notes

For a dairy-free version, swap parmesan with nutritional yeast.

Gluten-free pasta works perfectly in this recipe.

Reserved pasta water helps create a silkier sauce, so don’t skip it.

Add extra lemon zest or chili flakes for more brightness and heat.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Stovetop
Cuisine: Mediterranean-inspired

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 3g
Sodium: 350mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 12g
Protein: 17g
Cholesterol: 0mg