Easy Healthy Pasta with Crispy Rosemary Chickpeas
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!
Have you heard the latest health news about pasta???
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 Eats Blog–> Can Eating Pasta Help You Lose Weight?
Let’s make easy, healthy pasta with crispy rosemary chickpeas!
While I usually like to cook with my favorite lentil pasta or chickpea pasta, this time, I doubled up the beans and added chickpeas to my chickpea pasta for an extra boost of protein and fiber.
Easy Healthy Pasta Ingredients
To make this Easy, Healthy Pasta with/ Crispy Rosemary Chickpeas, Roasted Tomatoes & Parmesan Cheese, you first need to gather all your ingredients. You’ll need:
- Gluten-free pasta. Preferably chickpea or lentil pasta.
- Canned garbanzo beans.
- Grape or cherry tomatoes.
- Spinach. Or another leafy green, like arugula.
- Fresh herbs. Parsley and rosemary. Feel free to experiment with other herbs.
- Parmesan cheese.
- Pantry staples. Extra virgin olive oil, salt, and pepper.
Make Your Crispy Chickpeas
Preheat your oven to 350°F. 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 the oven to bake for 20 minutes.
>>If you love roasted chickpeas, you’ll also dig this Savory Yogurt Parfait with Spicy Roasted Chickpeas. Yum!
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!
Easy Healthy Pasta with Crispy Rosemary Chickpeas
Ingredients
- 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
Instructions
- 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!
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)
Nutrition
Craving More Gluten-Free Pasta Recipes?
You’ll love these easy and delicious gluten-free pasta recipes!
Did you make this recipe?
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I love Pasta. You make it very attractive because of colorful ingredients. Thanks for sharing.
Thanks so much Shyam! I love pasta too 🙂
Love the tasty balance of crunch in this salad!
Thanks Abbey! It’s a delicious contrast in textures and taste 🙂 Cheers!
I love snacking on roasted chickpeas. I guess I’ll have to make more for my next pasta night!
Looks like you better get roasting 🙂 Enjoy!
Love the flavor combinations in this dish and also the crunchy chickpeas- such a great idea!
Thanks so much Shannon! I’m a huge convert to chickpeas + pasta now 🙂 Cheers!
I love a good pasta salad recipe and this gluten free version looks delicious! Perfect for summer cookouts.
Thanks so much Kristina! Pasta’s one of my “go-to” favorites for family dinners 🙂 Yay for Summer cookouts!
Love the chickpea and rosemary combo, looks delicious!
Thanks Abbie! It’s definitely a yummy combo 🙂 Have a delicious day!
Rosemary chickpeas sound amazing! Thanks Spicy RD 🙂
Thanks so much Rebecca! Cheers!
Amazing! All of my favorite flavors, thanks EA!
We’re on the same flavor page, b/c I love all of these flavors too 🙂 Cheers!
Pasta doesn’t make you fat?? Well that is basically the best news I’ve had all week :). This looks perfect for summer!
Yay for good news!!! Enjoy!
I had not heard that great news about pasta! Now I don’t have to feel guilty! This looks like wonderful dish that incorporates protein with the pasta. Love the crunch that the chick peas ask.
Glad to hear you’re happy about the pasta news 🙂 The chickpeas really do add a delicious crunch. Enjoy!
This looks like the perfect spring meal!
Thanks so much Jessica! I hope it’s gorgeous Spring weather where you are 🙂 Cheers!
This is the best news I’ve heard in a long time, EA! I love pasta!!! And I love chickpeas, so this is a perfect dish for me. I’ve used The Minimalist Baker’s technique, and it works great every time!
Thanks so much Susan! Glad to know you’ve used the Minimalist Baker’s chickpea roasting technique too 🙂 I hope you’re doing well!!
This pasta salad looks absolutely gorgeous! Love the chickpea addition too! Definitely a must try.
Thanks so much Chris! I hope you enjoy the recipe as much as I do 🙂 Cheers!