• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Craving California

  • Home
  • Recipes
    • Dinner
    • Healthy Recipes
    • 30 Minutes or Less
    • Chicken and Turkey
    • Fish and Seafood
    • Beef
    • Pasta
    • Pork
    • Appetizers
    • Breakfast
    • Salads
    • Sides
    • Dessert
  • About
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Category Home » Recipes » Five-Ingredient Chickpea Pasta with Arugula and Feta

    Five-Ingredient Chickpea Pasta with Arugula and Feta

    Published: Aug 28, 2019 · Modified: Jul 3, 2022 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Five simple ingredients are all you need for this healthy and delicious creamy pasta with goat cheese, arugula, and chickpea pasta!

    chickepea pasta with arugula and feta on a white plate

    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:

    • recipe ingredients: chickepea pasta, lemons, arugula, feta cheese, garlic
    • garlic and black pepper in a sauté pan with olive oil
    • chickpea pasta in a saute pan with olive oil and garlic
    • chickpea pasta in a saute pan with arugula, feta and olive oil

    Check out more great recipes:

    • Five-Ingredient Spicy Sausage Cast Iron Pizza
    • Casarecce Pantry Pasta with Oil-Packed Tuna and Spicy Garlic Breadcrumbs
    • Ricotta Gnocchi with Quick Cherry Tomato Confit
    • Cauliflower Gnocchi with Corn, Tomatoes, and Basil
    • Corn and Arugula Salad with Tomatoes and Blue Cheese
    • Lemon Ricotta Pasta with Spinach and Artichoke

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    chickepea pasta with arugula and feta on a white plate

    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!
    4.69 from 16 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Servings: 4
    Calories: 593kcal
    Author: Leigh Anderson

    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 ¼c 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!

    Nutrition

    Calories: 593kcal | Carbohydrates: 68g | Protein: 33g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 25mg | Sodium: 448mg | Potassium: 33mg | Fiber: 17g | Sugar: 11g | Vitamin A: 132IU | Vitamin C: 3mg | Calcium: 227mg | Iron: 12mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
    « Fried Artichokes with Lemony Garlic Aioli
    Five-Ingredient Turkey Meatballs with Whole Wheat Pasta »

    Reader Interactions

    Comments

    1. Laura Parks

      May 27, 2021 at 7:27 pm

      5 stars
      Yummy use of my arugula! Used white wine instead of water and added the last of my sun dried tomatoes. So fresh!

      Reply
      • Leigh Hyatt Anderson

        May 27, 2021 at 7:54 pm

        Love the addition of sun dried tomatoes, sounds delish!

        Reply
    2. Cath

      March 28, 2021 at 3:26 pm

      5 stars
      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.

      Reply
      • Leigh Hyatt Anderson

        March 29, 2021 at 9:48 am

        So glad you enjoyed this recipe Cath! It’s definitely a blank slate, would be great with tomatoes, sauteed onion, or even shrimp. xx

        Reply
    3. Gaby

      May 25, 2020 at 4:38 am

      Would it be possible to make ahead of time/Does it keep well?

      Reply
      • Leigh Hyatt Anderson

        May 25, 2020 at 8:34 am

        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.

        Reply
    4. Laura A. Parks

      May 22, 2020 at 1:55 pm

      5 stars
      This was delightful! Made this for lunch using the arugula from our garden. Added basil and sundered tomatoes. The lemon is lovely! Thank you!

      Reply
      • Leigh Hyatt Anderson

        May 22, 2020 at 6:00 pm

        So glad you enjoyed it! <3

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of Leigh Anderson on a green and white background.

    Welcome to Craving California!

    I'm so glad you're here. My name is Leigh and this is my food blog where I share California inspired recipes and tons of tips and tricks for better home cooking!

    Learn more about me →

    A bowl of green pasta. Title: "spring things" "pea pesto pasta"

    What's for Dinner:

    • Sheet Pan Chicken Tacos Al Pastor
    • Creamy Calabrian Chili Bolognese
    • Short Rib Ragù with Pappardelle
    • The Perfect Fall Pasta with Delicata Squash, Pancetta, and Goat Cheese
    A platter of snap pea salad. Title: "spring things" "snap pea salad"

    Winner Winner Chicken (and Turkey) Dinner:

    • Mexican Grilled Chicken Marinade–Perfect for Tacos, Fajitas, Burritos and More!
    • Jalapeño-Cheddar Chicken Smash Burgers
    • Yogurt Marinated Chicken with Harissa and Garlic
    • Spring Chicken and Dumplings

    Featured In:

    Shop:

    Footer

    ^ back to top

    Follow

    • Instagram
    • Pinterest
    • Facebook

    About

    • Learn more about Craving California
    • Privacy Policy

    Contact

    • E-mail

    Copyright © 2020 Craving California

    Privacy Policy