Lemon-Herb Chickpea & Sun-Dried Tomato Pasta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, protein-packed vegan pasta with roasted sun-dried tomatoes and fresh herbs, ready in 20 minutes. This mediterranean-inspired vegetarian ready in about 20 minutes pairs spaghetti, olive oil, oil-packed, chopped sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 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.

★ 3.8 (12 ratings) Prep: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 385 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 1/4 cup chopped sun-dried tomatoes and 2 minced garlic cloves, sautéing for 1 minute until fragrant.
  3. Step 3: Stir in 15 oz drained chickpeas, 1/4 tsp red pepper flakes, and 1/2 tsp salt. Cook for 3 minutes, stirring occasionally, until chickpeas are slightly golden and tomatoes are blistered.
  4. Step 4: Add the drained spaghetti to the skillet along with 1/4 cup reserved pasta water, 1 tbsp lemon zest, and 1 tbsp lemon juice. Toss vigorously for 2 minutes until the sauce thickens and coats the pasta.
  5. Step 5: Remove from heat and stir in 1/4 cup chopped basil, 1/4 tsp black pepper, and the remaining lemon juice. Adjust salt and pepper to taste.

Equipment for this recipe

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Frequently asked questions

How long does Lemon-Herb Chickpea & Sun-Dried Tomato Pasta take to make?

Total time is about 20 minutes (10 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 Lemon-Herb Chickpea & Sun-Dried Tomato Pasta?

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 spaghetti from drying out.

Can I substitute ingredients in Lemon-Herb Chickpea & Sun-Dried Tomato Pasta?

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 Lemon-Herb Chickpea & Sun-Dried Tomato Pasta 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.

What goes well with Lemon-Herb Chickpea & Sun-Dried Tomato Pasta?

Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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