Chickpea and Spinach Pasta with Lemon and Olives

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A vibrant Mediterranean dish combining protein-packed chickpeas, fresh spinach, and briny olives in a zesty lemon-garlic sauce. This italian-inspired pasta (gluten-free) ready in about 25 minutes pairs Whole wheat pasta, Canned chickpeas, Fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.4 (14 ratings) Prep: 15 min Cook: 10 min Serves 4 Italian cuisine 380 cal/serving

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Ingredients

300g Whole wheat pasta
200g Canned chickpeas
200g Fresh spinach
50g Kalamata olives
3 cloves Garlic
1 Lemon
3 tbsp Olive oil
to taste Salt

Instructions

Step 1: Bring a large pot of salted water to a boil, add 300g whole wheat pasta, and cook for 8-10 minutes, stirring occasionally, until al dente (firm to the bite). Drain, reserving 1/2 cup pasta water. Tip: Use the reserved water later to adjust sauce consistency.
Step 2: In a large skillet, heat 3 tbsp olive oil over medium heat, then add 3 minced garlic cloves. Sauté for 1-2 minutes, until fragrant but not browned. Tip: Cook garlic briefly to avoid bitterness.
Step 3: Add 200g drained and rinsed canned chickpeas and 200g washed, dried fresh spinach to the skillet. Cook for 5-7 minutes, stirring occasionally, until spinach wilts and chickpeas are heated through. Tip: Stir gently to prevent spinach from bruising.
Step 4: Chop 50g Kalamata olives into 1/4-inch pieces, then add to the skillet. Squeeze juice from 1 lemon into the pan, and stir in the zest (grated rind) from the same lemon. Cook for 2-3 minutes, until the olive pieces soften and the sauce becomes fragrant. Tip: Use a microplane to get more lemon zest.
Step 5: Add the cooked pasta to the skillet, tossing to coat with the chickpea-spinach mixture. If the sauce is too dry, stir in 1-2 tbsp reserved pasta water. Season with salt to taste, adjusting as needed. Tip: Taste before finalizing salt, as olives and lemon add natural saltiness.

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Frequently asked questions

How long does Chickpea and Spinach Pasta with Lemon and Olives take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chickpea and Spinach Pasta with Lemon and Olives?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole wheat pasta from drying out.

Can I substitute ingredients in Chickpea and Spinach Pasta with Lemon and Olives?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chickpea and Spinach Pasta with Lemon and Olives for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chickpea and Spinach Pasta with Lemon and Olives gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.