Lemon Chickpea Pasta with Arugula and Parmesan

Lemon Chickpea pasta with arugula and parmesan by The Cooking Doc®

Lemon Chickpea Pasta with Arugula and Parmesan

Delicious recipes don’t get much simpler than this. I love picking up some spring greens from the Farmer’s Market or from my garden and cooking them that night.

In this recipe, fresh arugula mixes with a quickly prepared olive oil, lemon, and garlic sauce. Chickpea pasta adds some fiber and plant-based protein. The result is a pasta dish that hits all the flavor high notes – umami, tangy, salty, and just a bit of bitterness to keep you interested.

Lemon Chickpea Pasta with Arugula and Parmesan

The Cooking Doc®
Prep Time 10 mins
Cook Time 8 mins
Servings 4
Calories 367 kcal


  • 1/2 pounds chickpea spaghetti pasta
  • 4 tablespoons olive oil
  • 1 clove garlic crushed
  • 1 lemon zested and juiced
  • 1/2 cup finely grated Parmesan
  • Freshly ground black pepper
  • 2 cups fresh arugula


  • Cook the chickpea pasta in a large pot of boiling water. Drain and place the warm pasta in a bowl.
  • Heat a pan over medium heat. Add the olive oil and the garlic clove. Sauté for 2 minutes and add the lemon juice and zest. Sauté for 2 more minutes. Remove from the heat and pour over the pasta in a large bowl.
  • Add the grated Parmesan, pepper and arugula. Mix and serve.


Serving: 4gCalories: 367kcalCarbohydrates: 38gProtein: 14gFat: 19gSaturated Fat: 3gCholesterol: 9mgSodium: 214mgPotassium: 447mgFiber: 5gSugar: 1gCalcium: 149mgMagnesium: 9mgPhosphorus: 70mg
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