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Broccoli and Chickpea Pasta Salad

Posted March 21st, 2012 by Linda with No Comments

Need a quick meatless meal? With just a few ingredients you can make this tasty, healthy pasta salad!

12 oz. of pasta – penne, ditalini, rotini, bowtie, etc.
Broccoli, fresh or frozen, cut into florets
15 oz. can of chickpeas, rinsed and drained
4 tbls. olive oil
2 cloves garlic, minced
Juice of two lemons, about 1/4 cup
20 baby tomatoes, sliced into halves
1/4 tsp. crushed red pepper (optional)
Parmesan cheese (optional)

1. Boil a large pot of salted water to a boil. If using fresh broccoli, add it to the water first. Cook for 3-4 minutes. Remove from the pot with a spoon and place into a separate bowl. Add the pasta into the pot and cook according to package directions.
2. In a large skillet, heat oil. Add in garlic and crushed red pepper, if desired. Saute for 1-2 minutes. If you are using frozen broccoli, follow package directions, making sure not to over cook. Add broccoli and chickpeas, salt to taste. Cook for 3-4 minutes.
3. Drain pasta and return it to the pot. Add in the chickpea and broccoli mixture, tomatoes, and lemon juice and combine.
4. Spoon the pasta salad into bowls and top with shredded Parmesan cheese, if desired.

This pasta salad is light and fresh, thanks to minimal ingredients and the tart flavor of the lemon juice. Store the leftovers in an airtight container in the fridge. This is a tasty meal served warm or cold – warm it up for a quick lunch or serve it cold on a hot summer night!

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