If you’re searching for an easy, healthy pasta recipe, this Crispy Rosemary Chickpea Pasta with Roasted Tomatoes & Parmesan Cheese {gluten-free, low FODMAP, option vegetarian} is delicious!

Mediterranean Dinner Recipes Crispy Rosemary Chickpea Pasta

Have you heard the latest health news about pasta???

That it doesn’t contribute to weight gain, as some people may think.

While I have always been a pasta lover, I know some people who have cut it from their diets, thinking it’s unhealthy.

Sad, but true.

If you’ve cut pasta out of your diet, but you enjoy it {like me!}, hopefully, this news will encourage you to start eating it again! Here’s the nutrition scoop…

A recent review and analysis of 30 randomized control trials (including 2500+ people) found that pasta when consumed as part of an overall low GI (glycemic index) diet, didn’t lead to weight gain or an increase in body fat but led to a slight decrease in weight.

If you’re interested in learning more about the study, plus my take on it, check out this post at the Food Network’s Healthy Eat’s Blog–> Can Eating Pasta Help You Lose Weight?

And in the meantime, let’s make this easy, healthy pasta with crispy rosemary chickpeas!

While I usually like to cook with my favorite lentil pasta or chickpea pasta, I chose to add the beans TO my pasta instead, and, you know what?

The result was delicious!

Crispy Rosemary Chickpea Pasta

To make this Easy, Healthy Pasta with/ Crispy Rosemary Chickpeas, Roasted Tomatoes & Parmesan Cheese, you first need to gather all your ingredients ~ aka mise en place.

Then you must prep your garbanzo beans for roasting.

Roasting Chickpeas

And, the rest is easy, peasy.

Sorry. No pun intended. 🙂

Tip! If you’ve never roasted chickpeas before, this tutorial from Minimalist Baker is an excellent place to start. And, if you love roasted chickpeas, you’ll probably also dig this Savory Yogurt Parfait with Spicy Roasted Chickpeas. Yum!

Crispy Rosemary Chickpea Pasta

This easy, healthy pasta is a perfect 1-dish meal, but for an additional dose of nutrition and deliciousness, pair it with your favorite seasonal fresh fruit, and dinner is served!

Crispy Rosemary Chickpea Pasta

Easy Healthy Pasta with Crispy Rosemary Chickpeas

If you’re searching for Mediterranean diet dinner recipes, this Crispy Rosemary Chickpea Pasta with Roasted Tomatoes & Parmesan Cheese is absolutely delicious!
4.60 from 22 votes
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 5


  • 1 15 oz can garbanzo beans, drained, rinsed, & dried
  • 3 tablespoons extra virgin olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1 pint grape or cherry tomatoes, sliced in half
  • 3 cups baby spinach, lightly chopped
  • 1 tablespoon finely chopped fresh rosemary
  • 8 ounces gluten free pasta
  • 1 cup lightly packed Italian parsley, lightly chopped
  • Freshly ground black pepper, to taste
  • 5 tablespoons grated Parmesan cheese, or to taste


  • Pre-heat oven to 350 degrees F, and line a baking sheet with parchment paper.
  • Drain and rinse the garbanzo beans, then place them on a paper towel, and pat them dry. Spread the garbanzo beans on the parchment paper, and drizzle 2 teaspoons of the olive oil on top. Toss them with clean hands, and sprinkle with 1/4 teaspoon of the salt. Place in oven to bake for 20 minutes.
  • While garbanzo beans are baking, slice the tomatoes in half, and set aside. Lightly chop the spinach, and place in a large serving bowl. Chop the rosemary and set aside. And, lightly chop the fresh parsley, and set aside.
  • Remove the garbanzo beans from the oven after 20 minutes, and push them to 1/2 of the baking sheet. Place the tomatoes on the other half, and drizzle with 2 teaspoons olive oil, then return the baking dish to the hot oven, and cook for 10 minutes.
  • Heat a medium to large pot of water on the stove over high heat until boiling, then add the pasta and cook according to directions (usually 8-10 minutes for most gluten free pastas).
  • Carefully remove the hot baking sheet with the garbanzo beans and tomatoes after 10 minutes, and sprinkle fresh rosemary on top. Return to oven to cook for 10 more minutes.
  • When pasta is done cooking, drain the pasta water and add the pasta to the chopped spinach. Then, after garbanzo beans and tomatoes are finished cooking, add them to the pasta and spinach, along with the remaining olive oil (1 tablespoon + 2 teaspoons, or to taste), remaining salt (1/4 teaspoon or to taste), and the Parmesan cheese. Toss well to combine ingredients.
  • Serve pasta while warm, along with chopped parsley and fresh ground black pepper. Enjoy!


Low FODMAP notes:
  • Use your favorite low-FODMAP pasta, like brown rice or quinoa pasta.
  • Decrease garbanzo beans (canned/rinsed/drained) to 1 1/4 cups, which provides 1/4 cup per serving, within Monash guidelines as of 10/31/23.
  • Limit cherry tomatoes to 15 total (3 per serving)
Are you curious about the MIND diet that’s been shown to boost brain health and reduce the risk of Alzheimer’s by over 50%? Learn more here: How to Boost Your Brain Health with a {Delicious} MIND Diet Meal Plan.


Serving: 1serving | Calories: 375kcal | Carbohydrates: 59g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 639mg | Potassium: 81mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3600IU | Vitamin C: 48.7mg | Calcium: 90mg | Iron: 3.1mg
EA Stewart, RD | Registered Dietitian Nutritionist
Course Dinner, Lunch
Cuisine Gluten Free, Low FODMAP, Mediterranean, MIND Diet, Vegan Option, Vegetarian
Keyword chickpeas, healthy pasta, healthy recipes, meatless monday, roasted chickpeas
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