Chickpea and Tomato Pasta

pasta with chickpeas and tomatoes

pasta with chickpeas and tomatoes

Remember that time when I told you I had a tomato?

Yeah. Me too.

In fact, going through the pictures, I am actually salivating. I can still remember the exact taste, texture, and feeling of ecstasy that each bite provided.

pasta with chickpeas and tomatoes

Think I’m exaggerating? Try not eating your favorite food on the planet for two whole years and then tell me what’s it’s like to have that first bite again.

Even if you have eaten tomatoes a bit more frequently, I’m fairly confident you will enjoy this dish just as much.

The fresh tomatoes are set up nicely with chickpeas, a little balsamic vinegar, garlic, and onions. A perfect combination, if I do say so myself.

pasta on a fork

pasta with chickpeas and tomatoes

Chickpea and Tomato Pasta

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4


  • 1 lb spaghetti brown rice, whole wheat, cooked
  • 2 tbs olive oil
  • 1/2 medium onion chopped
  • 2 cups chopped tomato
  • 2 garlic cloves minced
  • 2 tbs dried basil or 1/2 cup fresh
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 15-oz can chickpeas, drained and rinsed
  • 2 tbs balsamic vinegar


  1. Cook pasta according to package, until al dente.
  2. Heat oil in a large nonstick skillet over medium-high heat.
  3. Saute onion until golden brown, about 3-5 minutes.
  4. Add tomato and garlic, and saute 2 minutes more.
  5. Add pasta, basil, salt, pepper, and chickpeas; cook 2 minutes.
  6. Remove from heat.
  7. Stir in balsamic vinegar.
  8. Serve hot!

Allergen Information

Dairy Free, Wheat Free*, Gluten Free*, Soy Free, Egg Free, and Corn Free.
*The wheat free and gluten free status of this recipe is dependent on your choice of pasta.

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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

9 comments / Add your comment below

  1. I couldn’t even give up chocolate for 40 days at Lent. I can’t imagine.

    I think chickpeas and tomatoes are just perfect for each other: curried, in pasta sauce, in vegetarian chili — just about any way you look at it.

      1. I am enjoying your website and recipes so much! I am trying to go the whole week without nightshades because I have been slipping up so much lately. It has been great to find your site, and have delicious things to look forward too!

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