ROASTED BROCCOLI AND CHICKPEA LEMON PASTA

Vegan

Roasted Broccoli and Chickpea Lemon Pasta- all you need is 7 ingredients and 30 minutes to make this healthy plant-based meal that’s bursting with flavor!

ROASTED BROCCOLI AND CHICKPEA LEMON PASTA

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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Servings 4

Ingredients
  

  • 4 cups chopped broccoli florets
  • 1 15- ounce can chickpeas drained and rinsed
  • 3 tablespoons extra virgin olive oil
  • 3 garlic cloves minced
  • 1 lemon or two if you prefer extra lemon flavor
  • 8 ounces gluten free pasta
  • 1/2 cup vegan parmesan Violife brand is a good one or see notes to make your own

Instructions
 

  • Preheat the oven to 400°F then line a baking sheet with parchment paper or a silicone mat. Pat dry the rinsed chickpeas with a towel or papertowel then transfer them and the broccoli to the baking sheet. Toss (or spray) with 1 tablespoon oil and roast in the oven for 15-20 minutes, until broccoli is golden brown on the edges. Meanwhile, cook the pasta according to package directions.
  • In a large skillet, warm the remaining olive oil over medium-low heat. Add the garlic and saute until fragrant then reduce heat to low setting.
  • Drain the pasta then add to the skillet with the oil and garlic. Add the roasted broccoli and chickpeas then squeeze in the juice and zest of 1 lemon. Sprinkle with salt and pepper and toss to combine. Serve warm with parmesan and enjoy!

Notes

To make your own vegan parmesan, combine 1/2 cup raw cashews with 2 tablespoons nutritional yeast and 1/2 teaspoon fine sea salt in a food processor or NutriBullet. Pulse until finely ground.
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