lemon basil chickpea

pasta salad
4.75 from 4 votes
Prep Time: 1 hour 10 minutes
Cook Time: 15 minutes
Total Time: 1 hour 25 minutes
Servings: 4



  • 1 (14 oz.) can chickpeas, drained and rinsed
  • ¼ cup olive oil
  • 2 cloves garlic, minced
  • 1 lemon, juice


  • 8 oz. farfalle pasta
  • ¼ cup olive oil, plus more as needed
  • 1 lemon, zest and juice
  • ¼ cup finely chopped fresh parsley
  • ¼ cup finely chopped fresh basil
  • 4 oz. diced pancetta
  • 1 pint grape tomatoes, sliced
  • ½ cup freshly grated Parmesan cheese


  • Prepare Marinated Chickpeas: Combine in a shallow bowl 1 can chickpeas, ¼ cup oil, 2 cloves minced garlic, a squeeze of fresh lemon juice and salt and pepper. 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 oz. pasta until al dente according to package directions. Drain. While pasta is still warm, toss with the marinated chickpeas.
  • Add the juice and zest of 1 lemon, ¼ cup chopped parsley, and ¼ cup chopped fresh basil, and 1 pint sliced grape tomatoes.  Season liberally with salt and pepper. If the salad seems dry, add a bit more oil.
  • Add 4 oz. diced pancetta to a skillet over medium heat and cook, stirring, until crisp.
  • Add cooked pancetta to the salad, toss, and finish by topping with ½ cup grated Parmesan.
  • If serving right away, serve warm, cold, or room temp with extra lemon juice, 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.


  • Serve with a sliced rotisserie chicken if more protein is desired to complete this meal.


  • Protein: Swap diced pancetta for crisped and crumbled bacon.
  • Vegetarian: Remove pancetta from the recipe.
  • Gluten-Free: Use any gluten-free short pasta.
  • Pasta: Any short pasta can be used like rotini or ziti.


  • Fully assemble salad, cool, and store in an airtight container in the refrigerator for 3-4 days. Add garnishes when ready to serve.


Calories: 658kcal | Carbohydrates: 54g | Protein: 17g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Trans Fat: 0.04g | Cholesterol: 27mg | Sodium: 401mg | Potassium: 581mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1501IU | Vitamin C: 51mg | Calcium: 198mg | Iron: 2mg