SUN-DRIED TOMATO AND CHICKPEA PASTA

SUN-DRIED TOMATO AND CHICKPEA PASTA

Sun-Dried Tomato and Chickpea Pasta is a quick, satisfying vegan dish that brings Mediterranean flavours together in a healthy, balanced bowl. Featuring 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, 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 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

• 1 cup cooked pasta (penne, fusilli, or spaghetti)

• ¼ cup canned chickpeas, rinsed and drained

• 2 sun-dried tomatoes, finely chopped

• 1 clove garlic, minced

• 1 tsp olive oil

• Fresh basil leaves for garnish

• Salt and black pepper to taste

FULL NUTRITIONAL INFORMATION

• Calories: 329.8

• Fat: 6.9 g

• Saturated Fat: 1 g

• Carbohydrate: 55.5 g

• Sugar: 3.8 g

• Sodium: 443.2 mg

• Fiber: 5.6 g

• Protein: 11.6 g

• Calcium: 39.6 mg

• Iron: 1.6 mg

• Potassium: 261.4 mg

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.

PREP 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, 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

• Fridge Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

• Meal Prep: Ideal for next-day lunches, chill and serve as a pasta salad.

• Freezing: Not recommended, as 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.