Mediterranean Lentil and Chickpea Pasta with Cilantro

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, protein-packed pasta with lentils, chickpeas, and a fresh cilantro-lime dressing. This mediterranean-inspired pasta (vegetarian, high-protein) ready in about 50 minutes pairs pasta, lentils, chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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.

★ 4.4 (14 ratings) Prep: 20 min Cook: 30 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 200g pasta and cook for 8-10 minutes, or until al dente (firm to the bite). Drain thoroughly and set aside. Tip: Reserve 1/4 cup pasta water to help the sauce cling to the noodles later.
  2. Step 2: In a medium saucepan, add 150g lentils and 1.5 liters water. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender and split open. Drain well and rinse under cold water to stop the cooking process. Tip: Rinsing removes excess starch, preventing the dish from becoming gluey.
  3. Step 3: In a large bowl, add 150g chickpeas (canned or cooked, drained and rinsed), 1 tbsp finely chopped cilantro, 2 tbsp lime juice, 1 tbsp olive oil, and 1 minced garlic clove. Add the cooked pasta and lentils, then toss gently to combine. Tip: If the mixture seems dry, stir in a splash of reserved pasta water to create a loose, saucy consistency.
  4. Step 4: Taste and adjust seasoning with additional lime juice, salt, or pepper as needed. Serve immediately, garnished with extra chopped cilantro if desired. Tip: For a richer flavor, stir in 1 tbsp tahini or a drizzle of olive oil just before serving.

Frequently asked questions

How long does Mediterranean Lentil and Chickpea Pasta with Cilantro take to make?

Total time is about 50 minutes (20 min prep + 30 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 Mediterranean Lentil and Chickpea Pasta with Cilantro?

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 pasta from drying out.

Can I substitute ingredients in Mediterranean Lentil and Chickpea Pasta with Cilantro?

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 Mediterranean Lentil and Chickpea Pasta with Cilantro for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Mediterranean Lentil and Chickpea Pasta with Cilantro vegetarian?

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

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