Chickpea Pasta Salad

I had such a random craving recently for pasta salad. I say random, because I haven’t had it in YEARS.

I know my body doesn’t handle pasta well (hello hives and rashes), so I decided to give chickpea pasta a go! I know I’m late to the game here, but I can concur that it IS delicious and doesn’t have a weird non-pasta-y texture of flavor. You can (as always) get creative with what you add to your own. Below are just some of my favorite staples for a variety of flavor and texture!


  • Pasta of your choice (I used BANZA, but you can use any kind you like)
  • 1 bunch asparagus
  • 1 head broccoli
  • Cherry tomatoes
  • Stuffed green olives (I had red peppers in mine)
  • Artichoke hearts (pickled)
  • Broccoli sprouts (or any micro green of choice)
  • Hemp hearts
  • Pumpkin seeds (or anything for crunch!)

Spices & Toppings:

  • Olive oil
  • Lemon
  • Paprika
  • Ground garlic
  • Ground onion
  • Fresh cilantro
  • Sea salt
  • Black pepper


  1. Cook your pasta according to the instructions on the box. I made the entire box, because I love me some left overs!
  2. Lightly steam broccoli so that it’s cooked, but still has a crunch. If you’re down with all raw, then you can keep it raw too!
  3. In frying pan, lightly sauté asparagus with a dash of olive oil & spiced heavily with paprika, ground garlic & ground onion. Option to add salt and pepper if you’d like. I like mine to still have a crunch, but you do you!
  4. If you have large stuffed olives, then I suggest slicing them into smaller pieces. Option to also cut artichoke hearts smaller if you like.
  5. Cut cherry tomatoes into smaller pieces (halves or fourths depending your preference).
  6. Once pasta and veggies are both cooked, add to a large mixing bowl with olives and artichoke hearts (quality of pickled foods is to your liking).
  7. Add a hefty bunch of broccoli sprouts, with hemp seeds and pumpkin seeds to your liking. Then mix all until even.
  8. Toss altogether with a drizzle of olive oil (or avocado oil) extra spices (sea salt, black pepper, ground garlic, ground onion and ground paprika). Squeeze half of a fresh lemon over the top, and toss again until even.
  9. Taste test first. If you want more zest, add lemon. If it’s too dry, add more oil. If you want more flavor, add more spices.
  10. When you have the flavor you like, then top with fresh cilantro.


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