Easy Healthy Pasta with Crispy Rosemary Chickpeas

4.60 from 22 votes

If you're searching for Mediterranean diet dinner recipes, this Crispy Rosemary Chickpea Pasta with Roasted Tomatoes & Parmesan Cheese is absolutely delicious!

Prep Time10

Cook Time40

Total Time45

Course: Dinner, Lunch

Cuisine: Gluten Free, Low FODMAP, Mediterranean, MIND Diet, Vegan Option, Vegetarian

Keyword: chickpeas, healthy pasta, healthy recipes, meatless monday, roasted chickpeas

Servings:

Calories: 375kcal

Author: EA Stewart, RD

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

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.

Nutrition