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.
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:
For the Lemon Herb Sauce, you’ll need:
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).
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.
The topping for crunch and added protein in this Lemon Herb Roasted Chickpeas + Bucatini recipe is crispy roasted chickpeas. All you need is:
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!
Yes! As long as you use GF-friendly pasta, then this dish is completely vegan and gluten-free. It’s also nut-free!
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.
If you are a fan of this Lemon Herb Roasted Chickpeas + Bucatini, then you’ll most certainly enjoy the following pasta centered dinner options:
If you make this Lemon Herb Roasted Chickpeas + Bucatini, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
Lemon Herb Roasted Chickpeas + Bucatini.
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