Lemony Chickpea Pasta

June 4, 2012


The night before we left for Saluda, we packed up the car and crammed clothes into suitcases. There was almost no time for dinner. And it was hot outside, so the oven was a no-go. At the last minute, I threw together this light, summer pasta dish made with almonds, breadcrumbs, lemon juice, and chickpeas- perfect for a lazy supper when you’re not up for cooking.

This recipe is piggy backed on my recipe for lemony pan fried chickpeas- a favorite I often make without the pasta. You could play with the ingredients in this dish or add extras like parmesan, chilies or red pepper flakes. A dollop of crème fraiche on top might also be nice.  Do what you like.

Ingredients: (Makes 2 servings)
2 cups bow tie pasta
juice of 1 lemon
1 shallot, minced
1 15 oz. can chickpeas, drained and rinsed
1/4 cup sliced or slivered almonds
1/4 breadcrumbs
2 Tablespoons olive oil
salt and pepper

Directions: Boil pasta until cooked, drain (save a few tablespoons of the pasta water) and set aside.

In a frying pan, heat the olive oil, chickpeas, and shallot. Stir for two minutes. Add


Stir in the almonds.


Add the pasta and the lemon juice (add a bit of the zest too if you like). Stir to combine.


Work in the bread crumbs.


Remove from heat. If the pasta gets too dry, add a bit of the pasta water.


Garnish with parmesan and dried red pepper flakes. Serve and enjoy this simple summer meal.

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Other posts you may enjoy:

  1. Lemony Spinach and Ricotta Pasta
  2. Lemony Pan Fried Chickpeas
  3. Greek Pesto Pasta
  4. Lemony White Bean and Tuna Salad
  5. Pasta with Spinach Love


Homer June 5, 2012 at 9:55 am

This looks like a GREAT summer pasta dish. Thanks for sharing!

Amberly June 5, 2012 at 2:15 am

Yum! Anything with lemon I’m all about. I’ll have to try the original chickpea recipe too!

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