Chickpea Pasta With Almonds and Parmesan


Add some plant-based protein to your diet with this chickpea pasta recipe.

Chickpea Pasta Recipe With Almonds and Parmesan
Photo: Ngoc Minh Ngo
Hands On Time:
20 mins
Total Time:
20 mins
4 serves


  • 1 tablespoon olive oil

  • 3 cloves garlic, chopped

  • 7 cups low-sodium vegetable or chicken broth

  • ½ teaspoon crushed red pepper

  • kosher salt

  • 1 pound angel hair pasta

  • 1 15.5-ounce can chickpeas, drained and rinsed

  • 1 cup flat-leaf parsley, chopped

  • ¼ cup unsalted roasted almonds, chopped

  • ½ cup grated Parmesan


  1. Heat the oil in a large saucepan over medium-high heat.

  2. Stir in the garlic and cook for 1 minute. Add the broth, crushed red pepper, and ¾ teaspoon salt. Bring to a boil.

  3. Add the pasta and cook, stirring, until the broth is nearly absorbed and the pasta is al dente, about 6 minutes. Stir in the chickpeas and parsley.

  4. Divide among individual bowls and top with the almonds and Parmesan.

Nutrition Facts (per serving)

652 Calories
14g Fat
110g Carbs
26g Protein
Nutrition Facts
Calories 652
% Daily Value *
Total Fat 14g 18%
Saturated Fat 1g 5%
Cholesterol 8mg 3%
Sodium 782mg 34%
Total Carbohydrate 110g 40%
Total Sugars 6g
Protein 26g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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