Lemon-Herb Chickpea Pasta
High-protein lunch with chickpeas and zesty herbs that stays fresh for several days.
- Total
- 17 min
- Servings
- 4
- Difficulty
- Easy
Nutrition
per serving- kcal
- 415
- Protein
- 15 g
- Fat
- 14 g
- Carbs
- 58 g
Ingredients
for 4 servings- Whole-grain penne320 g
- canned chickpeas400 g
- lemon zest1 tbsp
- olive oil4 tbsp
- fresh parsley30 g
- garlic3 clove
Method
6 stepsBring a large pot of salted water to a boil and cook the whole-grain penne according to package directions until al dente.
While the pasta cooks, heat olive oil in a large skillet over medium heat and sauté the minced garlic for 1 minute.
Add the drained chickpeas to the skillet and cook for 5 minutes until slightly golden.
Drain the pasta and add it to the skillet with the chickpeas.
Stir in the fresh parsley and lemon zest, tossing well to combine.
Remove from heat, allow to cool, and portion into containers for storage.