Mediterranean Quinoa and Chickpea Pasta with Mint and Yogurt Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A grain-packed pasta with quinoa, chickpeas, and a refreshing mint-yogurt sauce. This mediterranean-inspired pasta (vegetarian) ready in about 35 minutes pairs pasta, quinoa, chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 1 lb pasta
• 1/2 cup quinoa
• 1 can chickpeas
• 1/4 cup fresh mint
• 1/2 cup yogurt
• 2 tbsp olive oil
• 1 lemon

Instructions

1. Step 1: Bring 4 quarts of water to a rolling boil in a large pot, add 1 tsp salt, and cook 1 lb pasta according to package instructions, stirring occasionally to prevent sticking, until al dente (about 8-10 minutes for most shapes). Drain thoroughly in a colander, then set aside. Tip: Reserve 1/2 cup pasta water before draining—it helps create a creamy sauce later.
2. Step 2: In a medium saucepan, combine 1/2 cup quinoa with 1 cup water (or vegetable broth for extra flavor) and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is tender and water is absorbed. Fluff with a fork and set aside. Tip: Rinsing quinoa under cold water before cooking removes its natural bitterness.
3. Step 3: Drain and rinse 1 can chickpeas (15 oz) under cold water. In a small bowl, mash 1/3 of the chickpeas with a fork until slightly chunky, then set aside. Keep the remaining chickpeas whole for texture.
4. Step 4: Finely chop 1/4 cup fresh mint leaves and set aside. In a separate bowl, whisk together 1/2 cup yogurt, 2 tbsp olive oil, juice of 1 lemon (about 2 tbsp), and a pinch of salt until smooth and well combined. Tip: For a tangier sauce, add a splash of water to thin the yogurt mixture if needed.
5. Step 5: In a large mixing bowl, combine the cooked pasta, quinoa, whole chickpeas, and mashed chickpeas. Pour the yogurt sauce over the mixture, tossing gently to coat evenly. Stir in the chopped mint, then season with additional salt and pepper to taste. Tip: Taste and adjust lemon juice or salt before serving—this ensures balanced flavor.
6. Step 6: Serve immediately, garnished with extra chopped mint and a drizzle of olive oil if desired. Tip: For a heartier meal, add crumbled feta or toasted pine nuts on top.