Sun-Dried Tomato & Herb Pasta with Crispy Chickpeas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant vegetarian pasta featuring sun-dried tomatoes, fresh herbs, and protein-packed crispy chickpeas for a satisfying weeknight meal. This italian-inspired pasta (vegetarian, gluten-free) ready in about 50 minutes pairs spaghetti, olive oil, drained sun-dried tomatoes in oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

★ 3.5 (11 ratings) Prep: 15 min Cook: 35 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 1 can drained chickpeas with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet, then roast for 20 minutes until golden and crispy, shaking the pan halfway through.
  2. Step 2: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, reserving 1/2 cup pasta water before draining.
  3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
  4. Step 4: Add drained spaghetti, 3 tbsp drained sun-dried tomatoes, 1/4 cup reserved pasta water, and 1 tsp lemon zest to the skillet, tossing vigorously for 2 minutes until the sauce clings to the pasta.
  5. Step 5: Gently fold in 1/4 cup chopped fresh basil, 2 tbsp chopped parsley, and the roasted crispy chickpeas, then add 1/4 cup vegetable broth if the sauce seems too thick, cooking for 1 more minute until heated through.

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Frequently asked questions

How long does Sun-Dried Tomato & Herb Pasta with Crispy Chickpeas take to make?

Total time is about 50 minutes (15 min prep + 35 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 Sun-Dried Tomato & Herb Pasta with Crispy Chickpeas?

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 Sun-Dried Tomato & Herb Pasta with Crispy Chickpeas?

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 Sun-Dried Tomato & Herb Pasta with Crispy Chickpeas 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 Sun-Dried Tomato & Herb Pasta with Crispy Chickpeas vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free, 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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