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5 from 10 votes

Roasted Broccoli and Chickpea Lemon Pasta

All you need is 7 ingredients and 30 minutes to make this healthy plant-based meal that's bursting with flavor!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: dinner
Cuisine: American
Servings: 4 servings
Calories: 408kcal


  • 4 cups chopped broccoli florets
  • 1 15-ounce can chickpeas drained and rinsed
  • 3 tablespoons extra virgin olive oil
  • 3 garlic cloves minced
  • 1 lemon or two if you prefer extra lemon flavor
  • 8 ounces pasta I used whole grain elbows
  • 1/2 cup vegan parmesan see notes


  • Preheat the oven to 400°F then line a baking sheet with parchment paper or a silicone mat. Pat dry the rinsed chickpeas with a towel or papertowel then transfer them and the broccoli to the baking sheet. Toss (or spray) with 1 tablespoon oil and roast in the oven for 15-20 minutes, until broccoli is golden brown on the edges. Meanwhile, cook the pasta according to package directions.
  • In a large skillet, warm the remaining olive oil over medium-low heat. Add the garlic and saute until fragrant then reduce heat to low setting.
  • Drain the pasta then add to the skillet with the oil and garlic. Add the roasted broccoli and chickpeas then squeeze in the juice and zest of 1 lemon. Sprinkle with salt and pepper and toss to combine. Serve warm with parmesan and enjoy!


To make your own vegan parmesan, combine 1/2 cup raw cashews with 2 tablespoons nutritional yeast and 1/2 teaspoon fine sea salt in a food processor or NutriBullet. Pulse until finely ground.


Calories: 408kcal | Carbohydrates: 65g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Sodium: 34mg | Potassium: 460mg | Fiber: 5g | Sugar: 4g | Vitamin A: 567IU | Vitamin C: 96mg | Calcium: 118mg | Iron: 72mg