SUN-DRIED TOMATO AND CHICKPEA MEDITERRANEAN PASTA

SUN-DRIED TOMATO AND CHICKPEA MEDITERRANEAN PASTA

Sun-Dried Tomato And Chickpea Mediterranean Pasta is a quick and satisfying vegan dish that brings Mediterranean flavours together in a healthy and balanced bowl. The pasta features hearty chickpeas, umami-rich sun-dried tomatoes, fresh garlic and fragrant basil. This meal delivers a bold taste with minimal effort. The olive oil gently coats the pasta while lifting the aromas of garlic and tomato. It’s rich in plant-based protein and fibre, making it an excellent option for a nourishing dinner or an energetic lunch. The chickpeas add a creamy and slightly nutty texture that pairs beautifully with the chewiness of sun-dried tomatoes and the freshness of basil. Simple to make and easy to customise, this Sun-Dried Tomato And Chickpea Mediterranean Pasta is perfect for weeknight cooking or a make-ahead meal. Serve it warm or chilled for a delicious Mediterranean-inspired experience any day of the week.

RECIPE CATEGORY

Dinner

SERVING SIZE

1

CUISINE

Mediterranean

PREPARATION/TECHNIQUES

Boil, Sauté

OCCASION/HOLIDAY

Casual Dinner, Spring, Summer, Picnic

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, High Fibre, Low Fat, Quick & Easy, Healthy

DISH TYPE

Pasta

INGREDIENTS

• 140 grams | 4.94 ounces | 1 cup cooked pasta
• 41 grams | 1.45 ounces | ¼ cup chickpeas, drained
• 12 grams | 0.42 ounces | 2 sun-dried tomatoes, chopped
• 3 grams | 0.11 ounces | 1 garlic clove
• 5 milliliters | 0.17 fluid ounces | 1 teaspoon olive oil
• 1 gram | 0.04 ounces | a few leaves of fresh basil, to garnish
• 1.5 grams | 0.05 ounces | ¼ teaspoon salt
• 0.30 grams | 0.01 ounces | ¼ teaspoon black pepper

FULL NUTRITIONAL INFORMATION

• Calories: 367 kilocalories
• Protein: 13.6 grams
• Carbohydrate: 63.1 grams
• Sugar: 7.9 grams
• Fibre: 7.3 grams
• Fat: 7.4 grams
• Saturated Fat: 1.15 grams
• Sodium: 202 milligrams
• Potassium: 654 milligrams
• Calcium: 51 milligrams
• Iron: 3.65 milligrams

PREPARATION

• Cook The Pasta: Boil pasta according to package directions until al dente. Drain and set aside.
• Sauté Garlic: In a small pan, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
• Add Chickpeas And Tomatoes: Stir in chickpeas and chopped sun-dried tomatoes. Cook for 2 to 3 minutes until warmed through.
• Combine With Pasta: Add the cooked pasta to the pan. Toss everything together until the pasta is evenly coated.
• Season: Add salt and black pepper to taste. Toss again.
• Serve: Transfer to a plate and garnish with torn basil leaves. Serve warm or as a cold pasta salad.

PREPARATION TIME

5 minutes

COOKING TIME

10 minutes

TIPS

• Chop Sun-Dried Tomatoes Finely: This ensures even distribution throughout the pasta and prevents chewy bites.
• Oil-Packed Or Dry: If using dry or sun-dried tomatoes, rehydrate them in warm water for 10 minutes before chopping.
• Garlic Control: Adjust garlic to your preference for a milder or bolder flavour.
• Balanced Texture: Mix pasta with chickpeas while still warm to help the flavours meld better.

VARIATIONS

• Add Greens: Stir in baby spinach or rocket for added freshness and nutrition.
• Nutty Crunch: Top with toasted pine nuts or crushed walnuts for extra texture.
• Creamy Option: Stir in a spoonful of vegan cream cheese or hummus for added creaminess.
• Spicy Kick: Add red chilli flakes or a splash of hot sauce for heat.

PREPPING AND STORAGE

• Refrigerate Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Meal Preparation: Ideal for next-day lunches, chill and serve as a pasta salad.
• Freezing: Not recommended because the pasta and tomatoes may lose their texture after thawing.
• Reheating: Reheat gently in a pan with a splash of water or olive oil to loosen the sauce.