Herby Lemon Jalapeno Pasta with Crispy Chickpeas

This Herby Lemon Jalapeno Pasta with Crispy Chickpeas is ready in just about 20 minutes and is packed with flavor. The green sauce is a little spicy and then made creamy with nutritional yeast. The seasoned chickpeas add some protein and crunch and the cherry tomatoes add a nice refreshing bite.

This Herby Lemon Jalapeno Pasta with Crispy Chickpeas is unique and flavorful. The herby green sauce is a little spicy and a little tangy and has a velvety texture. If you don’t like much heat, you can leave the jalapenos out, but they’re great for a nice little kick. I like to top my pasta with crispy, seasoned chickpeas and fresh cherry tomatoes for a nice bite.

This lemon herby sauce was inspired by a really old recipe. I served it with grilled potatoes, but I made a few tweaks, and it also works perfectly with pasta. If you love strong flavors, you will really enjoy this easy pasta dish!

Herby Lemon Jalapeno Pasta Recipe Ingredients and Substitutions 

• Pasta – You can use any kind of pasta you like for this recipe. I recommend a smaller, bite-sized pasta. I used cavatappi, and it worked great.
• Chickpeas – The crispy chickpeas are made using one can of chickpeas, olive oil, garlic powder, paprika, salt, and pepper. You can add any other spices you like, though.
• Green Sauce – The green sauce uses cilantro, parsley, green onion, lemon juice, olive oil, jalapeños, maple syrup, and salt and pepper. The recipe is pretty flexible, so you can change it up a little bit with the flavors and amounts if needed.
• Nutritional Yeast – Nutritional yeast is stirred in at the end, making the sauce slightly thicker and creamier. Grated parmesan cheese can also be used.

How To Make This Herby Lemon Pasta with Crispy Chickpeas Recipe

1. Fill a large cooking pot with water and bring it to a boil. Add your pasta, give it a good stir, and cook according to package directions. If desired, add a big pinch of salt to the water for more flavor. Drain the pasta and add it back to the pot.
2. Make the chickpeas and green sauce while the pasta is cooking. Heat a small pan over medium heat and add the olive oil. Once the oil is heated, add the chickpeas, garlic powder, paprika, salt, and pepper. Give the chickpeas a good mix and cook until they are browned and crispy, about 10 minutes, stirring occasionally.
3. To a blender, add the cilantro, parsley, green onion, jalapeños, garlic, maple syrup, lemon juice, olive oil, and salt and pepper. Blend until a velvety sauce has formed, about 1 minute. Give the sauce a taste and add extra salt, if needed.
4. Pour the lemon herb sauce over the drained pasta and mix until combined. Next, add the nutritional yeast and mix again until it’s fully incorporated. You can either mix in all the chickpeas and tomatoes, or you can top each individual portion with the desired amount of each. Enjoy!

Vegan Pasta Recipe Frequently Asked Questions

• Is this recipe vegan? Yes! I used nutritional yeast to add a nice cheesy flavor, but it is vegan. If not, grated parmesan cheese could be used instead, making this pasta vegan.
• Can this recipe be made gluten-free? Yes, if you use gluten-free pasta.
• Is the green sauce spicy? It does contain jalapeno, so it has a little kick. If you don’t want it spicy, you can omit the jalapeños or use less of them.
• How long do leftovers last in the refrigerator? Leftovers should last 5-4 days if stored in an air-tight container. 

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.

Looking For More Easy Vegan Pasta Recipes?

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Lemon Garlic Pasta with Kale

Sun-Dried Tomato Pesto Pasta

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Vegan Alfredo Pasta with Crispy Chickpeas

Herby Lemon Jalapeno Pasta with Crispy Chickpeas

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• Author: She Likes Food
• Total Time: 25 minutes
• Yield: 4-6 1x
• Diet: Vegan

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Description

This Herby Lemon Jalapeno Pasta with Crispy Chickpeas is ready in just about 20 minutes and is packed with so much flavor! The green sauce is a little spicy and then made creamy with nutritional yeast. The seasoned chickpeas add some protein and crunch and the cherry tomatoes add a nice refreshing bite.

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Ingredients

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• 1 lb pasta, I used cavatappi
• 1/4 cup nutritional yeast
• 1 tablespoon olive oil
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 teaspoon granulated garlic
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1–2 cups sliced cherry tomatoes, if desired

Herby Lemon Jalapeno Sauce

• 1 packed cup fresh cilantro
• 1 packed cup fresh parsley, I like to use Italian parsley
• 1/2 cup roughly chopped green onions
• 2–3 cloves garlic
• 2 tablespoons pickled jalapeños, or fresh
• Juice of 2 large lemons, about 6 tablespoons
• 1/2 cup extra virgin olive oil
• 1/2 tablespoon pure maple syrup
• 1 teaspoon salt
• 1/2 teaspoon freshly cracked black pepper

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Instructions

1. Fill a large cooking pot with water and bring it to a boil.  Add in your pasta, give it a good stir and cook according to package directions.  A big pinch of salt can be added to the water for more flavor, if desired.  Drain pasta and add it back to the pot.
2. Make the chickpeas and green sauce while the pasta is cooking.  Heat a small sized pan over medium heat and add the olive oil.  Once oil is heated, add in the chickpeas, garlic powder, paprika and salt and pepper.  Give chickpeas a good mix and cook until they are browned and crispy, about 10 minutes, stirring occasionally.
3. To a blender, add the cilantro, parsley, green onion, jalapeños, garlic, maple syrup, lemon juice, olive oil and salt and pepper.  Blend until a velvety sauce has formed, about 1 minute.  Give the sauce a taste and add extra salt, if needed.
4. Pour the lemon herb sauce over the drained pasta and mix until combined.  Next, add in the nutritional yeast and mix again until it is fully incorporated.  You can either mix in all the chickpeas and tomatoes, or you can top each individual portion with desired amount of each.  Enjoy!

Notes

The jalapeno can make this a spicy sauce, so if you’d rather not make it very spicy, either add less jalapeños or leave them out.

• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Dinner, Vegan
• Method: Stovetop
• Cuisine: American