Roasted Broccoli and Chickpea Lemon Pasta

Roasted Broccoli and Chickpea Lemon Pasta- broccoli and chickpeas roasted with fresh lemon and tossed with whole grain pasta. Just 30 minutes to make!

Roasted Broccoli and Chickpea Lemon Pasta- broccoli and chickpeas roasted with fresh lemon and tossed with whole grain pasta. Just 30 minutes to make!

Mmmm mmmm, have I got a tasty one for you today! I just finished eating a bowl for lunch and could hardly wait to share it. It’s a simple recipe but sometimes those are the best, right?

BUT…before we get to the deliciousness that’s about to take place here, tell me, how was your weekend? Did you watch the Oscars?

I’m actually writing this before they start but I will say that I’m pretty pumped to find out who takes home the mini golden dude. Out of the nominees I’ve seen The Wolf of Wall Street (absolutely insane but loved it), Dallas Buyers Club (Matthew McConaughey was amazing), and Blue Jasmine (eh, just okay).

What are your favorites?

Roasted Broccoli and Chickpea Lemon Pasta- broccoli and chickpeas roasted with fresh lemon and tossed with whole grain pasta. Just 30 minutes to make!

Okay, back to reality. So y’all know how much I love roasted chickpeas. Whether it’s veggie fajitas or a summer salad, they’re such an easy way to add a dose of healthy protein to any meal.

I decided to roast them alongside broccoli before adding them to pasta with olive oil, sautéed garlic, lemon juice and lemon zest. Then I topped all of that off goodness off with a brazil nut parmesan and schazaam! A light, flavorful, and satisfying pasta dish was born.

Roasted Broccoli and Chickpea Lemon Pasta- broccoli and chickpeas roasted with fresh lemon and tossed with whole grain pasta. Just 30 minutes to make!

Roasted Broccoli and Chickpea Lemon Pasta- broccoli and chickpeas roasted with fresh lemon and tossed with whole grain pasta. Just 30 minutes to make!

Roasted Broccoli and Chickpea Lemon Pasta- broccoli and chickpeas roasted with fresh lemon and tossed with whole grain pasta. Just 30 minutes to make!

Roasted Broccoli and Chickpea Lemon Pasta- broccoli and chickpeas roasted with fresh lemon and tossed with whole grain pasta. Just 30 minutes to make!

Roasted Broccoli and Chickpea Lemon Pasta- broccoli and chickpeas roasted with fresh lemon and tossed with whole grain pasta. Just 30 minutes to make!

Brandon and I both enjoy a strong lemon flavor so I used two lemons but if you prefer it lighter, you can try it with one and then add more if needed. It’s incredibly easy and comes together in less than 30 minutes so it would be perfect for a weeknight meal. I even doubled the recipe so that we would have plenty of leftovers to enjoy for lunch during the week. Can you tell I’m a little obsessed?

I hope you enjoy it as much as we did!

Roasted Broccoli and Chickpea Lemon Pasta- broccoli and chickpeas roasted with fresh lemon and tossed with whole grain pasta. Just 30 minutes to make!

Roasted Broccoli and Chickpea Lemon Pasta

Yield: 4 servings

Prep Time: 5

Cook Time: 25

Total Time: 30

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Ingredients:

  • 4 cups broccoli florets (approximately one large bunch)
  • 1 (15-ounce) can garbanzo beans, drained and rinsed
  • 2 tablespoons high heat oil
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic, minced
  • juice and zest of one lemon (or two if you prefer extra lemon flavor)
  • 8 ounces pasta of your choice (I used whole grain elbows)
  • 1/2 cup vegan parmesan for topping*

Directions:

Preheat oven to 400°F.  Pat dry the rinsed chickpeas then add them with the broccoli to a baking sheet and toss with high heat oil, half of the lemon juice and a sprinkle of salt & pepper. Roast in the oven for 15-20 minutes, until golden brown.

Meanwhile, cook the pasta according to package directions. In a large skillet, warm the olive oil over medium-low heat. Add the garlic and saute until fragrant then reduce heat to low setting.

Drain the pasta then add to the skillet along with remaining lemon juice and lemon zest. Add the roasted broccoli and chickpeas skillet then toss until well-combined.

Divide the pasta into separate bowls, sprinkle with vegan parmesan and fresh parsley, serve warm and enjoy!

*To make your own vegan parmesan, combine 1/2 cup raw cashews (or 1/2 cup brazil nuts toasted in the oven at 400°F for 10 minutes, cooled and skins removed) with 2 tablespoons nutritional yeast, 1/2 teaspoon fine sea salt and 1/4 teaspoon garlic powder in a food processor and pulse until finely ground.

Click Here for Nutrition Facts

Nutrition Facts are for 1/4th of recipe

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart