Southwestern Pesto Pasta with Crispy Chickpeas

Name: Southwestern Pesto Pasta with Crispy Chickpeas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Southwestern
Ingredients: 1 (15 ounce) can chickpeas, drained and rinsed; 2 teaspoons olive oil; 1/2 teaspoon paprika; 1/4 teaspoon salt, or more if you like; 1 teaspoon nutritional yeast; 1 (8 oz) box chickapea pasta, spirals work great for this recipe!; 1 dry pint cherry tomatoes, sliced in half; 1 cup corn kernels; 1/3 cup diced red onion; 1 large avocado, diced; Salt and pepper, to taste; 2 cup packed baby spinach leaves; 1 cup cilantro leaves; 1/4 cup chopped walnuts, or your favorite nut; 3 tablespoons nutritional yeast; Juice of 1 lime; 1 clove garlic, minced; 1/2 teaspoon salt; 1/4 cup olive oil

Created On: May 20, 2018 | Updated: April 16, 2025 | 38 Comments

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This Southwestern Pesto Pasta 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.

This post is sponsored by Chickapea Pasta. Thank you so much for supporting the brands that support She Likes Food!

Happy Monday! Today ,I’m excited to share the recipe for this Southwestern Pesto Pasta with Crispy Chickpeas with you! It’s become a regular around here lately, and I think you will love it, too. 🙂

During the summertime, I tend to get into a dinner funk. It’s so hot here, and sometimes, I don’t have the energy to cook, which means we eat a lot of pasta this time of year.

Pasta is a great option when you’re looking for something quick and easy, and it also gives you so much room to put your creative spin on it. We always have a jar of tomato sauce just in case, but homemade pesto is my favorite way to jazz up pasta. It’s so easy to make and doesn’t cost a fortune, especially if you don’t grow your own basil.

Southwestern Pesto Pasta Recipe Ingredients

Chickpeas – This recipe calls for a can of chickpeas, drained and rinsed.
Pasta -I used one box of chickpea pasta, spirals (rotini) work great for this recipe!
Olive oil
Spices – I used paprika, pepper, and salt.
Nutritional yeast
Vegetables – I included a pint of cherry tomatoes, sliced in half, a cup of corn kernels, diced red onion, and avocado. I wanted to put a Southwestern spin on this pesto pasta, so I used cilantro as my fresh herb and added a splash of lime juice. This cilantro lime pesto is so good and one of my favorites!
Cilantro Lime Pesto – The pesto is made with baby spinach leaves, cilantro, chopped walnuts, nutritional yeast, fresh lime juice, a garlic clove, salt, and olive oil.

Why Your Body Will Love This Gluten-Free Pesto Dish

Chickpeas are super(food!) – Chickpeas, which I use from the can and are also one of the main ingredients in this pasta, contain saponins, which help fight cancer, and calcium, iron, and other nutrients that contribute to bone health. Chickpeas help the brain and nervous system function properly and contain vitamins A, C, E, folate, and magnesium.
Eye Health – Avocado is high in the antioxidant lutein, which helps reduce the risk of cataracts and muscular degeneration.
Antioxidants – Tomatoes boast antioxidant power. Antioxidants help neutralize harmful free radicals in the blood, and the lycopene in tomatoes may help reduce the risk of chronic diseases, including heart disease and cancer. Tomatoes are also high in vitamin C, which supports our immune systems.

How To Make This Southwestern Pesto Pasta

Preheat the oven to 400 degrees F. Pat the rinsed chickpeas dry with a dish towel. Place them on a medium-sized baking sheet and toss with olive oil, paprika, salt, and nutritional yeast. Bake the chickpeas until crispy, 10-15 minutes.
Add all Cilantro Lime Pesto ingredients to a food processor or blender and blend until smooth.
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 the desired texture is reached, stirring occasionally. Drain the pasta and add it back to the pot or to a large bowl.
Add the tomatoes, corn, and onion to the pasta, and then pour the pesto over the top. Mix until everything is combined.
You can stir in the chickpeas and diced avocado or add them to each individual bowl of pasta. If desired, garnish with fresh cilantro and a squeeze of lime. Add salt and pepper to taste.

Chickpea Pasta Recipe Tips and Thoughts

Another great thing about this dish is that it’s packed with protein! Have you guys tried Chickapea Pasta yet?! I used it in my Greek Pasta Salad in January, and it’s a staple in our house.
Chickpea pasta is made with just two ingredients: chickpeas and lentils. It’s naturally gluten-free and contains 27 grams of protein and 13 grams of fiber. It also has a great taste and texture! Since it’s made using chickpeas and lentils, it has more of an earthy flavor, which I love. It also has a nice bite, making it feel more filling than other pastas.
My favorite cheap pesto hack is to use two parts baby spinach leaves and one part herbs. You still get the same fresh herb taste, but don’t have to buy as much. And spinach adds a lot of nutritional value, so it’s a win-win. 🙂 It goes perfectly in this Southwestern Pasta Salad with Crispy Chickpeas, and I think you’ll be really happy if you try it!
The chickpea pasta is naturally gluten-free.
This recipe is vegan.
Store your pasta in an airtight container in fridge for 3-4 days.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Pesto Recipe Ideas?

Holiday Pesto Pasta Salad

Vegan Avocado Pesto Pasta

The Best Pesto Pizza Recipe

Basil Pesto with Spinach and Feta Cheese

Tomato Herb Butterbeans with Pesto Rice

Cheesy Christmas Tree Naan Pesto Pizzas

Check Out Exactly How I Make This Pesto Pasta Below: