5 from 10 votes
Southwestern Pesto Pasta with Crispy Chickpeas
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
This Southwestern Pesto Pasta with Crispy Chickpeas is packed with protein and vegetables making it a really healthy dinner that's quick and easy to make! It's so fresh tasting and perfect for a light dinner or potluck salad!
Course: Main Course
Cuisine: American
Servings: 4
Author: Isadora Lassance
  • 15 ounce can of chickpeas, drained and rinsed
  • 2 tsp olive oil
  • 1/2 tsp paprika
  • 1/4 tsp salt, or more if you like
  • 1 tsp nutritional yeast
  • 8 ounces Chickapea Pasta, spirals work great for this recipe!
  • 1 pint cherry tomatoes, sliced in half
  • 1 cup corn kernels
  • 1/3 cup red onion, diced
  • 1 avocado, diced
  • salt and pepper to taste
  • 2 cups packed spinach leaves
  • 1 cup cilantro leaves
  • 1/4 cup chopped walnuts, or your favorite nut
  • 3 tbsp nutritional yeast
  • Juice of 1 lime
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 cup olive oil
  1. Pre-heat oven to 400 degrees F. Pat your rinsed chickpeas with a dish towel until dry. Place on a medium sized baking sheet and toss with olive oil, paprika, salt and nutritional yeast. Bake chickpeas until crispy, 10-15 mins.

  2. Add all Cilantro Pesto ingredients to a food processor or blender and blend until smooth.

  3. Heat a large pot of water over high heat until boiling. Add pasta to the water, stir and cook pasta for 5-9 minutes, or until desired texture is reached. Drain pasta and add back to the pot or to a large bowl.

  4. Add the tomatoes, corn and onion to the pasta and then pour the pesto over the top. Mix until everything is combined.

  5. You can either stir in the chickpeas and diced avocado or add them on top of each individual bowl of pasta. Garnish with fresh cilantro and a squeeze of lime, if desired. Add salt and pepper to taste.