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5-Ingredient Chickpea Pesto Pasta

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This antioxidant and protein packed vegan 5-Ingredient Chickpea Pesto Pasta is about to be your new healthy lunch obsession! Bonus: It’s ready to eat in 15 minutes.

5-Ingredient Chickpea Pesto Pasta in a bowl

All right pasta lovers, I’m about to share my new pasta obsession with you: 5-Ingredient Chickpea Pesto Pasta!  This dish has become my new FAVORITE meal to make!

In fact, yesterday I made this meal for everyone for the third time in a week and half, and after my mom took her last bite, she gave me a huge compliment by saying, “I think this is one of my all-time favorite recipes of yours!”

My toddler boys are big fans of this dish, too…

Jack eating 5-Ingredient Chickpea Pesto Pasta James eating 5-Ingredient Chickpea Pesto Pasta

Why this Recipe Works:

  • This dish gives you the comfort food feel without any guilt!
  • The ingredients provide loads of antioxidants, fiber and protein (especially the chickpeas and the walnuts)!
  • Requiring only 5 ingredients, this meal couldn’t be any easier or faster to whip up!

Ingredients for 5-Ingredient Chickpea Pesto Pasta

What makes chickpeas so healthy?

  • They’re loaded with nutrients such as protein, fiber, folate, manganese, and other vitamins and minerals!
  • They may help keep you full due to their protein and fiber content.
  • They may help keep blood sugar under control.

Looking for other simple vegan meal ideas? Then you have to try my:

How to Make 5-Ingredient Chickpea Pesto Pasta:

1. Prepare the chickpea spaghetti (or other whole grain or bean pasta) according to the package directions.  Tip: for extra flavor, add a good teaspoon or so of salt to the water!

Pasta boiling on the stove

2. Once the pasta is done, drain and rinse it immediately.  Then, return it to the pot.

3. Add the pesto, chickpeas and tomatoes to the pot and give it a good toss using tongs or a metal spoon.

Tomatoes, pesto, and chickpeas added to pot on the stove

FYI – If the tomatoes or any of your other ingredients were cold (from being kept in the fridge) before being added to the pot, you may want to now reheat the pasta over a medium heat for a couple of minutes before serving.

4. Place your pasta in your serving vessel of choice and top it with chopped walnuts, a sprinkle of salt, and optional fresh basil.

And that’s all there is to it! I hope you love this recipe as much as we all do.

Top Tips for Making 5-Ingredient Chickpea Pesto Pasta:

  • I prefer to use chickpea spaghetti with this recipe, but feel free to use any pasta you’d like!
  • I like to use Trader Joe’s vegan pesto, but go ahead and use your favorite vegan pesto brand.
  • Since this recipe makes 4 servings, it’s great for meal prep! It will last in the fridge for about 4 days.

Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance. 

Chickpea Pesto Pasta

5-Ingredient Chickpea Pesto Pasta

This antioxidant and protein packed vegan 5-Ingredient Chickpea Pesto Pasta is about to be your new healthy lunch obsession!
0 from 0 votes
Print Pin Rate
Course: Main Course
Cuisine: gluten-free, plant based, vegan
Keyword: Chickpea Pasta, Vegan Dinners
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings

Ingredients

  • One 8 oz. package of Chickpea Spaghetti
  • 8 Tb. Vegan Pesto* I like Trader Joe's Vegan Kale, Cashew and Basil Pesto found in the fridge section of the store.
  • 1 1/3 cup Canned Chickpeas (aka Garbanzo beans) drained and rinsed
  • 2 cups Cherry or Grape Tomatoes sliced in half
  • 2 Tb. Walnuts chopped
  • Optional: Handful of Fresh Basil thinly sliced (chiffonade)

Instructions

  • Prepare the chickpea spaghetti (or other whole grain or bean pastaccording to the package directions.  Tip: for extra flavor, add a good teaspoon or so of salt to the water!
  • Once the pasta is done, drain and rinse it immediately.  Then, return it to the pot.
  • Add the pesto, chickpeas and tomatoes to the pot and give it a good toss using tongs or a metal spoon.
    FYI - If the tomatoes or any of your other ingredients were cold (from being kept in the fridge) before being added to the pot, you may want to now reheat the pasta over a medium heat for a couple of minutes before serving.
  • Place your pasta in your serving vessel of choice and top it with chopped walnuts, a sprinkle of salt, and optional fresh basil.

Notes

  • I prefer to use chickpea spaghetti with this recipe, but feel free to use any pasta you'd like! 
  • I like to use Trader Joe's vegan pesto, but go ahead and use your favorite vegan pesto brand.
  • Since this recipe makes 4 servings, it's great for meal prep! It will last in the fridge for about 4 days. 
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

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Filed under: Lunch/Dinner

Comments

Karen Hodges

Do you think you could use Cannellini Beans instead of Chickpeas? I’m not a big fan of those. Thanks Audrey, I always enjoy your recipe and seeing pics of your boys.

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