lemon basil chickpea

pasta salad
5 from 1 vote
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4



  • 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


  • 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.


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