Spicy Chimichurri Chickpea Pasta Bowl (Vegan, Gluten-Free)
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(2)
Ingredients
4 servings
- 1 cup canned or freshly cooked chickpeas (rinsed and patted dry)
- 3 tbs sriracha or your favorite hot sauce
- 2 tbs olive oil
- 8 oz gluten-free pasta (I use Banza's Chickpea Cavatappi Pasta)
- 1 cup chimichurri sauce
- 1/2 cup pickled or raw red onions (thinly sliced)
- 1/4 - 1/2 tsp red chili flakes (adjust to the spiciness level you prefer)
- to taste sea salt
- optional (to garnish: fresh chopped parsley)
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Preparation
Step 1
Preheat oven to 400°F.
Step 2
In a large bowl combine chickpeas, sriracha (or hot sauce), and olive oil. Toss until chickpeas are evenly coated.
Step 3
Pour chickpeas into an even layer on a cookie sheet.
Step 4
Roast for 20-25 minutes, tossing halfway through, until beginning to darken and sufficiently crispy.
Step 5
Cook pasta according package directions. Drain and set aside.
Step 6
Make (or buy) your preferred chimichurri sauce (my recipe can be found below!).
Step 7
To serve warm:
Step 8
In a pot over low heat combine cooked pasta, chimichurri sauce, red onion, red chili flakes. Salt to taste. Lightly toss until heated throughout. Top with chickpeas right before serving.
Step 9
To serve as a cold pasta salad:
Step 10
In a large bowl combine cooked pasta, chimichurri sauce, red onions, red chili flakes. Toss to combine. Salt to taste. Fold in crispy chickpeas. Cover and refrigerate for at least two hours before serving.
Step 11
Optionally garnished with chopped fresh parsley before serving.
Step 12
Enjoy!
Step 13
Save recipe for the next time?
