Lemon Herb Roasted Chickpeas + Bucatini

Lemon Herb Roasted Chickpeas + Bucatini is the perfect pasta dish for any pasta lover! Bursting with lemon-herby flavor, this dish is a simple, easy way to re-create Spring ready flavors and make a savory dish the next crowd-obsessed option! Entirely dairy-free and vegan. Gluten-free option available.

I seriously can’t get enough of lemon herb EVERYTHING! With Spring in full effect (minus the lack of much sunshine here in NYC), this pasta brings out the lightest, rich, and indulgent flavors possible for this time of year. 

If you’ve been following me for sometime, then you know that I don’t skimp on flavor, which means herbs and seasonings and spices are a THING for me! With this Lemon Herb Roasted Chickpeas + Bucatini dish, I whipped together the simplest sauce that you can imagine and although it wasn’t creamy, the sauce brought all the coating that it needed to for this pasta.

When it comes to pasta in general, I think I’m just obsessed because there’s something comforting about pasta, regardless of the other ingredients used. You can totally go meatless, cheese-less, or full of both and you’re sure to feel the same amount of comfort in every bite. Not sure what it is. Haha.

Ingredients for Lemon Herb Roasted Chickpeas + Bucatini

The three components for this dinner recipe are the roasted chickpeas, the bucatini pasta, and the delicious lemon herb sauce. 

Here’s what you need to make crispy spiced chickpeas:

• Chickpeas. Remove as much moisture from the chickpeas as possible for the crispiest texture. 
• Olive oil. you can also use avocado oil if you prefer. 
• Lemon zest. Adds a nice lemony flavor to the mix.
• Spices. I use a blend of smoked paprika, garlic powder, dried parsley, dried basil, dried oregano, dried thyme, salt, and black pepper to get a nice smoky, spicy and herby flavor on my roasted chickpeas. 

For the Lemon Herb Sauce, you’ll need:

• Vegan butter. You can use any brand you like. I love Earth Balance. 
• Garlic cloves. Fresh is best here!
• Olive oil for a bit of extra fat.
• Lemon Juice. Great acidity and lemon flavor to the dish.
• White cooking wine. Great for a rich, oaky flavor.
• Spices. I use a blend of dried parsley, dried basil, dried oregano, dried thyme, salt, and black pepper to get a nice herby flavor on my pasta that compliments the roasted chickpeas.

What is Bucatini Pasta?

If you haven’t heard of bucatini pasta or used it, you’re totally missing out! Bucatini pasta has by far become one of my favorite pasta to use (next to rigatoni and pappardelle). This pasta is thicker than spaghetti and has a hallow center running through it, which allows it to “hold up” well in saucy dishes—in my opinion.

It is of course derived from Italy and made of durum wheat flour. Because it is so similar to spaghetti, it’s usually a great substitute for any dish that call for it. It’s usually readily available as dried pasta and can be stored longer than if you were to purchase it fresh (it’s pricier fresh also).

How to Cook Bucatini Pasta

Like with many other types of pasta, you bring a pot of water to a boil, add the dried bucatini pasta along with olive oil or salt, and let it boil for 8-12 minutes, depending on the packaging and brand.

As always, it’s best to cook your pasta to al’ dente so that it’s not too soft for the sauce when stirring it in.

CRISPY ROASTED CHICKPEAS

The topping for crunch and added protein in this Lemon Herb Roasted Chickpeas + Bucatini recipe is crispy roasted chickpeas. All you need is:

• Canned chickpeas. Drain, rinse and dry the chickpeas well for the crispiest texture. 
• Olive oil
• Herb seasonings

Can I Add More Veggies?

Definitely! This is a great recipe to mix and match the toppings. For added nutrients, fiber, and color, add your favorite veggies. 

You can add roasted cauliflower, broccoli, bell peppers, asparagus, green peas, roasted herb tomatoes, mushrooms, or leafy greens (kale, spinach, collard greens). All will be delicious! And you can roast the veggies alongside the chickpeas so everything is ready at the same time. And fewer dishes!

Is this Pasta Dish Vegan or Gluten-Free?

Yes! As long as you use GF-friendly pasta, then this dish is completely vegan and gluten-free. It’s also nut-free!

Storage Suggestions

Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To re-heat, simply microwave for a minute or two or add to a skillet over medium-high heat and stir until heated through. 

More Pasta Dinner Ideas

If you are a fan of this Lemon Herb Roasted Chickpeas + Bucatini, then you’ll most certainly enjoy the following pasta centered dinner options:

• Creamy Garlic Butter Pasta w/ Roasted Cauliflower
• Creamy Roasted Garlic Kale Pasta with Parmesan
• Vegan Bolognese
• Creamy Garlic Tomato Conchiglioni Pasta
• Easy Bruschetta Pasta with Parmesan
• Pesto Pasta Bake 
• Easy Vegan Broccoli Alfredo Pasta
• Savory Lemon Garlic Shrimp Pasta

MADE OUR RECIPE(S)?

If you make this Lemon Herb Roasted Chickpeas + Bucatini, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!

Lemon Herb Roasted Chickpeas + Bucatini

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Serves: 4 servings

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Ingredients

PASTA:

• 1 (16 oz). pacakage bucatini pasta
• 1 Tbsp Extra virgin olive oil

LEMON HERB ROASTED CHICKPEAS:

• 1 (15 oz.) can chickpeas, drained + rinsed
• 1 Tbsp Extra virgin olive oil
• 1 Tbsp lemon zest
• 2 tsps smoked paprika
• 2 tsps dried parsley
• 2 tsps dried basil
• 2 tsps dried oregano
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp sea salt
• 1/2 tsp black pepper

SAUCE:

• 4 Tbsps vegan butter
• 2 garlic cloves, minced
• 1 Tbsp Extra virgin olive oil
• 2 Tbsps white cooking wine
• 2 Tbsps freshly-squeezed lemon juice
• 1 tsp dried parsley
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

TO ROAST THE CHICKPEAS:

• Line a baking sheet with parchment paper. In a medium bowl, add chickpea, olive oil, smoked paprika, parsley, basil, oregano, garlic powder, salt, black pepper, and lemon zest, stirring them together until well coated.
• Add chickpeas to the prepared baking sheet and bake for 20-25 minutes, tossing them mid-way until golden brown and crisp. 

BOIL THE PASTA:

• Cook pasta according to packaging. NOTE: bucatini pasta doesn’t take a long time to cook, usually 10-12 minutes.

MAKE THE SAUCE:

• Over medium-high heat, melt 4 Tbsps of vegan butter in a 12-inch skillet.
• Add the olive oil and minced garlic, sautéing until fragrant and translucent. Add in the parsley, basil, oregano, thyme, salt, and black pepper, and stir together until combined. 
• Add the lemon juice and white cooking wine, stirring until combined and sauce begins to bubble, about 1-2 minutes. Once the chickpeas and pasta are done, add in the cooked pasta and stir until pasta is well coated.
•  Remove from heat and serve bucatini pasta topped with roasted chickpeas and your favorite side dish, if desired.
• Bon Appetit!

Tips & Tricks

• STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To re-heat, simply microwave for a minute or two or add to a skillet over medium-high heat and stir until heated through. 
• GLUTEN-FREE: To make this dish GF, simply use Gluten-Free pasta and ensure that other ingredients are GF-friendly. 
• PASTA: If you aren't a fan of bucatini or don't have it on hand---You can use long pastas like Pappardelle, Fettuccine, etc. if desired, however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, the traditional rigatoni pasta works perfectly!
• VEGGIES: If preferred, you can always add in greens or veggies to the mix for additional flavor such as Kale, Spinach, green peas, tomatoes, asparagus, or Collard Greens.

DID YOU MAKE THIS recipe?

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Lemon Herb Roasted Chickpeas + Bucatini.

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