Ingredients
1 cup dry pasta (penne or fusilli)
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt to taste
1 cup cherry tomatoes, halved
1/4 red onion, finely chopped
1/4 cup chopped fresh parsley
2 tablespoons harissa paste (adjust to taste)
2 tablespoons lemon juice
1/4 cup extra virgin olive oil
1 clove garlic, minced
2 tablespoons chopped fresh cilantro or mint (optional)
2 tablespoons finely grated lemon zest
4 cups baby spinach or arugula
1/4 cup crumbled feta cheese (optional, dairy-free option available)
Instructions
Preheat the oven to 400°F (200°C)
Dry the chickpeas thoroughly using a kitchen towel. Place them on a baking sheet, drizzle with olive oil, and season with ground cumin, smoked paprika, and salt. Roast for 20-25 minutes, shaking the pan halfway, until crispy and golden
Cook the pasta according to package instructions until al dente. Drain and rinse with cold water
In a small bowl, whisk together harissa paste, lemon juice, garlic, and olive oil until smooth. Stir in lemon zest and chopped herbs
In a large bowl, combine cooked pasta, roasted chickpeas, cherry tomatoes, red onion, and spinach or arugula. Toss with half the harissa dressing, adjusting to taste
Top with remaining dressing, fresh herbs, and crumbled feta cheese if using
Serve immediately or chill for a few hours to let the flavors meld
Notes
To achieve crispy chickpeas, it’s essential to thoroughly dry and pat them before roasting
You can substitute harissa paste with a harissa oil or a mild chili-infused paste if unavailable
This dish can be made in advance and stored in an airtight container in the fridge for up to 2 days
For a vegan version, omit feta cheese or use a plant-based alternative
- Prep Time: 15
- Cook Time: 25
- Category: High Protein Meals
- Method: Roasting, Boiling, Mixing
- Cuisine: North African Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 5mg