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Closeup of a plate of Lemon Herb Roasted Chickpeas and Bucatini
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5 from 5 votes

Lemon Herb Roasted Chickpeas + Bucatini

Get into this rich, light, and indulgent Lemon Herb Roasted Chickpeas + Bucatini, perfect for feeding a crowd or as an easy weeknight meal.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Keyword: bucatini, chickpeas, comfort foods, dairy-free, dinner, easy, pasta, vegan, weeknight meals
Servings: 4 servings
Calories: 639kcal
Author: Shanika

Ingredients

PASTA:

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

LEMON HERB ROASTED CHICKPEAS:

  • 1 (15 oz.) can chickpeas, drained + rinsed
  • 1 tablespoon Extra virgin olive oil
  • 1 tablespoon lemon zest
  • 2 tsps smoked paprika
  • 2 tsps dried parsley
  • 2 tsps dried basil
  • 2 tsps dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper

SAUCE:

  • 4 Tbsps vegan butter
  • 2 garlic cloves, minced
  • 1 tablespoon Extra virgin olive oil
  • 2 Tbsps white cooking wine
  • 2 Tbsps freshly-squeezed lemon juice
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
US Customary - Metric

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!

Notes

  • 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.

Nutrition

Calories: 639kcal | Carbohydrates: 89g | Protein: 16g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 2g | Sodium: 1265mg | Potassium: 360mg | Fiber: 5g | Sugar: 4g | Vitamin A: 543IU | Vitamin C: 6mg | Calcium: 85mg | Iron: 4mg