![['A close-up side view of chickpea pasta mixed with spinach and garnished with cheese.', 'Rotini chickpea pasta with spinach, chickpeas, and a sprinkle of cheese in a bowl.', 'Juicy chickpea pasta dish featuring spinach, garlic, and a fresh lemon zest.', 'A vibrant bowl of chickpea pasta with baby spinach, garlic, and herbs, showcasing its texture.']](https://simpleflavoria.com/wp-content/uploads/2026/07/chickpea-pasta-with-spinach_1_U1.webp)
Chickpea Pasta with Spinach
A quick and nutritious vegetarian dish combining protein-rich chickpea pasta with fresh spinach and zesty lemon for a flavorful meal.
Ingredients
Pasta
- 8 ounces rotini chickpea pasta
- 2 tablespoons olive oil
- 1-15 ounce can chickpeas, drained and rinsed
- 3 cloves garlic, minced
- 0.25 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 each lemon (juice and zest)
- 1 cup baby spinach, torn
- 0.25 cup grated Pecorino cheese (plus more for serving)
- 2 tablespoons chopped parsley
Instructions
- Cook pasta in boiling salted water until al dente, then drain and rinse.
- Heat 1 tablespoon olive oil in a skillet, add chickpeas, and cook until crispy, about 5-6 minutes.
- Add garlic, red pepper flakes, salt, and pepper; cook for 30 seconds to 1 minute.
- Stir in pasta, lemon juice, lemon zest, and remaining olive oil.
- Add spinach, Pecorino, and parsley; cook until greens wilt, then serve topped with extra Pecorino.
Notes
For extra flavor, sprinkle additional Pecorino cheese before serving.