Five-Ingredient Chickpea Pasta with Arugula and Feta
Five simple ingredients are all you need for this healthy and delicious creamy pasta with goat cheese, arugula, and chickpea pasta!
I was a little bit skeptical when I first heard about pasta made from chickpeas. Do we really need another gluten-free pasta option? Well, it turns out yes we do! I really like it.
This recipe is one of my favorite ways to eat chickpea pasta, with just a few simple ingredients; lemon, arugula, feta, and garlic. This pasta is quick and easy to make and only has FIVE ingredients!
Five-Ingredient Chickpea Pasta Step by Step:
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Five-Ingredient Chickpea Pasta with Arugula and Feta
Ingredients
- 2 c chickpea pasta
- 3 tbsp olive oil
- 2 cloves garlic - thinly sliced or grated
- 1 tbsp lemon juice and zest
- 2 heaping cups arugula
- 4 oz feta cheese, in brine
- salt and pepper
Instructions
- Cook the chickpea pasta according to the packages instructions. Reserve 1/4c of the cooking liquid before draining.
- While the pasta is cooking heat a saute pan over medium-low heat. Sauté the sliced garlic and a few turns of freshly cracked black pepper. When the oil becomes aromatic and the garlic is golden brown, add in the cooked pasta and reserved cooking liquid.
- Toss the pasta in the pan with the oil. Turn off the heat. Add in the arugula and feta. Season with the lemon juice, zest and salt, and pepper. Divide between bowls and enjoy immediately!
Could I make this vegan using vegan feta? That doesn’t come “in brine” so would I need to add anything to make up for that?
You can definitely use vegan feta. No need to make any substitutions/changes for the brine.
Yummy use of my arugula! Used white wine instead of water and added the last of my sun dried tomatoes. So fresh!
Love the addition of sun dried tomatoes, sounds delish!
Made this except used regular rotini pasta and grated a bit of lemon zest onto the arugula as it cooked. Wasn’t sure my fella would like the arugula. It was a success on all fronts. He liked it, I liked it, it was tasty, fast, and easy. Every bit as good the next day.
I think it could lend itself to other additions but that’s for another day.
So glad you enjoyed this recipe Cath! It’s definitely a blank slate, would be great with tomatoes, sauteed onion, or even shrimp. xx
Would it be possible to make ahead of time/Does it keep well?
Absolutely! This pasta will stay fresh for up to 3 days in the refrigerator. Leave the arugula out and add it in just before serving.
This was delightful! Made this for lunch using the arugula from our garden. Added basil and sundered tomatoes. The lemon is lovely! Thank you!
So glad you enjoyed it! <3