Name: lemon basil chickpea
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 can chickpeas (drained + rinsed); ¼ cup olive oil; 2 cloves garlic (minced); 1 lemon (juice); 8 ounces farfalle pasta; ¼ cup olive oil; 1 lemon (zest + juice); ¼ cup fresh parsley (chopped); ¼ cup fresh basil (chopped); 4 ounces cubbed pancetta; 1 pint grape tomatoes (sliced); ½ cup parmesan cheese (freshly grated)

lemon basil chickpea

pasta salad

5 from 1 vote

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Ingredients

FOR THE CHICKPEAS

1 can chickpeas drained + rinsed
¼ cup olive oil
2 cloves garlic minced
1 lemon juice

FOR THE PASTA

8 ounces farfalle pasta
¼ cup olive oil
1 lemon zest + juice
¼ cup fresh parsley chopped
¼ cup fresh basil chopped
4 ounces cubbed pancetta
1 pint grape tomatoes sliced
½ cup parmesan cheese freshly grated

Instructions

Prepare marinated chickpeas by combining the 1 can chickpeas, ¼ cup olive oil, 2 cloves minced garlic (or frozen cubes), fresh lemon juice and salt and pepper together in a shallow bowl. For the best flavor, allow this to marinate for a few hours or overnight. If you don’t have that much time, just let it marinate while you prep the rest of the meal and it will still taste great.
Cook 8 ounces pasta al dente according to package directions. (don’t overcook) Drain. While pasta is still warm, toss with the marinated chickpeas.
Add the juice and zest of 1 lemon, ¼ cup fresh parsley, and ¼ cup fresh basil, and 1 pint sliced grape tomatoes. Season liberally with salt and pepper. If the salad seems dry, add a bit more olive oil.
Add 4 ounces diced pancetta to a skillet and cook until crisp.
Add to the salad, toss, and finish by topping with the ½ cup grated Parmesan cheese.
If serving right away, serve warm, cold, or room temp with extra lemon, Parmesan, and herbs, if desired.
If making for meal prep, portion out into your meal prep containers, cool completely, cover and store for 3-4 days in the refrigerator.

Nutrition