Roasted Tomato Chickpea Pasta


This Roasted Tomato Chickpea Pasta may seem like an unexpected pairing, but the flavorful tomatoes and heart chickpeas compliment each other so well. It’s such a simple recipe to make for many people and is so filling!

You know that feeling in your chest when everything is just right? That sentimental feeling when the background music is perfect, the people you’re in the company of are your fav, and the meal you’re all sharing warms the heart like food for the soul. This Roasted Tomato Chickpea Pasta is one of those dishes that just makes sense for that occasion. It’s one third of the components for that perfect night with those you love.

Chickpea’s are such a simple, filling and nutritious add-in to so many dishes. Mostly known for being the sole ingredient in hummus and also being found in several types of salads, they’re perfect for a meatless pasta. Often called Garbanzo Beans, chickpeas are considered to be a Legume and they’re packed with protein, healthy fats, and fiber while also being low in sodium and having no cholesterol.

You don’t eat gluten? No problem! Chickpeas are naturally gluten free and this dish is so delicious with gluten free pasta as well. Just always double-check all your ingredients to make sure they don’t contain gluten.

I know you’ll really love this dish. It’s so easy to prepare and takes no time at all. Which means you get to spend more time with your loved ones and less time with your apron on. I love to see all the smiles at the table as everyone takes their first few bites into their new favorite pasta dish.

If you’re a wine drinker… now’s a good time to whip out that bottle you’ve been saving!








  • 3/4 Pounds Pasta (I used spaghetti)(gluten free optional)
  • 5 Cloves of Garlic, minced
  • 2 Tbsp Vegan Butter
  • 1/4 Shallot, thinly sliced
  • 16 Ounces Cherry Tomatoes
  • 1 Can Chickpeas (drained & rinsed)
  • Salt & Pepper
  • 2 Tbsp Dried Thyme or Herbes de Provence
  • Handful of Fresh Basil
  • Good Quality Extra Virgin Olive Oil
  • Flakey Sea Salt for Garnish
  • Chili Pepper Flaked for Garnish


  • 1 Large Pan
  • 1 Baking Sheet
  • 1 Large Pot



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  1. Preheat oven to 425°F. On a baking sheet, add the tomatoes and chickpeas. Drizzle over 2-3 tbsp of olive oil then season with salt, pepper, dried thyme or herbs de provence. Bake in oven for 25 minutes.
  2. Meanwhile, cook your pasta! While pasta is cooking, add 1-2 tbsp olive oil to a pan over medium heat. Add shallots and sauté for 2 minutes then add minced garlic and cook for 3 minutes on low heat. Add 1-2 tbsp vegan butter followed by the tomatoes and chickpeas. Toss together.
  3. Once pasta is done, add directly to the pan, along with a few splashes of hot pasta water. Add freshly cracked pepper and salt to your liking followed by the chopped basil. Toss again then serve hot! I like to add a sprinkle of flakey sea salt on top and more freshly cracked pepper.


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