Bright Lemon Basil Chickpea Pasta with Garlic & Burst Tomatoes

This pasta is all about vibrant simplicity: al dente noodles tossed with golden chickpeas, juicy cherry tomatoes, a punch of fresh lemon, and a generous handful of basil that wilts just enough to release its aromatic oils. A splash of reserved pasta water creates a silky, light sauce without cream, keeping it fresh and summery. Vegan-friendly with nutritional yeast, or add Parmesan for extra richness.

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: About 25 minutes
Approximate Nutrition per Serving: ~350–380 kcal, ~14–18 g protein (higher with chickpea pasta)

Ingredients

For the pasta base:

• 8 oz (225 g) pasta (chickpea, lentil, or regular penne, spaghetti, or farfalle—chickpea pasta adds ~10–12 g extra protein per serving)
• 1 tablespoon extra-virgin olive oil
• 2–3 garlic cloves, thinly sliced or minced (for bold aroma)
• 1 can (15 oz / 425 g) chickpeas, drained, rinsed, and patted dry
• 1 cup (about 150 g) cherry tomatoes, halved
• 1 tablespoon lemon zest (from 1–2 lemons)
• 2–3 tablespoons fresh lemon juice (adjust to taste)
• ½ teaspoon red pepper flakes (optional, for gentle heat)
• Salt and freshly ground black pepper (to taste)

For the fresh basil finish:

• ½–¾ cup fresh basil leaves, roughly chopped or torn (packed; more for garnish)
• 2 tablespoons extra-virgin olive oil (for drizzling)
• 2 tablespoons grated Parmesan cheese or nutritional yeast (optional; adds umami)

Optional extras:

• A handful of baby spinach or arugula (stir in at the end for greens)
• Toasted pine nuts or slivered almonds for crunch
• Lemon wedges for serving

Step-by-Step Instructions

1. Cook the pasta
   Bring a large pot of heavily salted water to a boil. Cook the pasta according to package directions until just al dente. Before draining, reserve at least ½ cup of the starchy pasta water—this is key for creating a glossy, cohesive sauce. Drain the pasta and set aside.
2. Sauté the chickpeas and tomatoes
   While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the garlic and sauté 30–45 seconds until fragrant (don’t let it brown too much).
   Add the chickpeas and cook 3–5 minutes, stirring occasionally, until they start to turn lightly golden and crisp on the edges.
   Toss in the halved cherry tomatoes and cook 2–3 minutes until they soften and begin to burst, releasing their juices.
3. Build the lemony base
   Add the cooked pasta directly to the skillet. Pour in the lemon zest, lemon juice, red pepper flakes (if using), a generous pinch of salt, and black pepper.
   Toss everything together over low-medium heat. Gradually add splashes of reserved pasta water (start with ¼ cup) while tossing—the starch helps emulsify the oil and lemon into a light, silky sauce that clings to the pasta. Adjust consistency to your liking.
4. Finish with basil and oil
   Remove the skillet from the heat (to preserve the fresh basil flavor). Stir in the chopped basil leaves and the remaining 2 tablespoons olive oil.
   Taste and adjust—more lemon for brightness, salt/pepper as needed. If using, sprinkle with Parmesan or nutritional yeast for a cheesy, savory lift.
5. Serve
   Divide into bowls or plates. Garnish with extra torn basil, a drizzle of olive oil, and lemon wedges on the side. Serve warm or at room temperature—it’s delicious either way!

Pro Tips for Perfection

• Chickpea pasta bonus — It holds its shape well and adds plant-based protein/fiber—great for gluten-free or higher-protein meals.
• Pasta water is magic — Don’t skip reserving it; the starch is what turns simple ingredients into a cohesive sauce.
• Fresh is best — Use fresh basil and real lemon juice/zest—the bottled stuff lacks brightness.
• Make-ahead — Cook pasta and sauté chickpeas/tomatoes ahead; reheat gently with a splash of water and add basil fresh.

Delicious Variations

• Protein boost — Add grilled shrimp, rotisserie chicken, or crispy tofu cubes.
• Veggie-packed — Stir in zucchini ribbons, spinach, or roasted red peppers.
• Creamier version — Blend ¼ cup cashews or white beans with a bit of pasta water for a dairy-free creamy sauce.
• Spicy kick — Double the red pepper flakes or add fresh chili.

This lemon basil chickpea pasta is light, zesty, and incredibly refreshing—perfect for when you want something quick, healthy, and full of flavor. It’s one of those dishes that tastes even better the next day cold from the fridge! Try it and let me know your favorite pasta shape or add-in in the comments. 🍋🌿🍝