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This Spicy Chimichurri Chickpea Pasta Bowl is super flavorful, healthy, easy to make, gluten- free, vegan, and packed with protein and fiber!
This delicious and healthy gluten-free vegan pasta dish can be served as a warm bit of comfort food, or as a cold pasta salad . . .
I love a good bowl of pasta! And, I was feeling a bit tired of my usual go-tos when I created this dish. I was looking for a different pop of flavor, and I think I succeeded . . .
This hearty, filling bowl of pasta goodness is:
Gluten-Free & Vegan
Has a Variety of Satisfying Textures
Super Flavorful
Protein and Fiber-Rich
Easy To Make
Can Be Served Warm or Cold
Fresh & Vibrant
And Beautiful!
We truly enjoyed the medley of flavors and textures in this Spicy Chimichurri Chickpea Pasta Bowl, and we hope you do, too!
Enjoy. xo.
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
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Spicy Chimichurri Chickpea Pasta Bowl (Vegan, Gluten-Free)
by Kristen Wood | MOON and spoon and yum Jun-29-2018
This Spicy Chimichurri Chickpea Pasta Bowl is super flavorful, healthy, easy to make, gluten- free, vegan, and packed with protein and fiber!
Ingredients
1 cup canned or freshly cooked chickpeas, rinsed and patted dry
3 tbs sriracha or your favorite hot sauce
2 tbs olive oil
8 oz gluten-free pasta (I use Banza’s Chickpea Cavatappi Pasta)
1 cup chimichurri sauce
1/2 cup pickled or raw red onions, thinly sliced
1/4 – 1/2 tsp red chili flakes (adjust to the spiciness level you prefer)
to taste sea salt
optional, to garnish: fresh chopped parsley
Instructions
Preheat oven to 400°F.In a large bowl combine chickpeas, sriracha (or hot sauce), and olive oil. Toss until chickpeas are evenly coated.Pour chickpeas into an even layer on a cookie sheet.Roast for 20-25 minutes, tossing halfway through, until beginning to darken and sufficiently crispy.Cook pasta according package directions. Drain and set aside.Make (or buy) your preferred chimichurri sauce (my recipe can be found below!).To serve warm: In a pot over low heat combine cooked pasta, chimichurri sauce, red onion, red chili flakes. Salt to taste. Lightly toss until heated throughout. Top with chickpeas right before serving.To serve as a cold pasta salad: In a large bowl combine cooked pasta, chimichurri sauce, red onions, red chili flakes. Toss to combine. Salt to taste. Fold in crispy chickpeas. Cover and refrigerate for at least two hours before serving.Optionally garnished with chopped fresh parsley before serving.Enjoy!
Details
Prep time:
Cook time:
Total time:
Yield: 2-4 servings
Find my recipe for The Best Chimichurri Sauce: HERE
Hi! I'm Kristen -- a mama, photographer, and recipe developer who calls Arizona home. I enjoy sharing both wildly creative and ridiculously practical gluten-free vegetarian dishes that are approachable for all. Everything you see here is infused with a bit of nature, magic and good health. XO.
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