A Collection of the Best Chickapea Pasta Recipes

A collection of wholesome and mouthwatering recipes, straight from Chickapea's kitchen to yours! Get ready to stir, twirl, and savour every moment as you whip up these fabulous dishes that'll have you saying, "Pasta la vista, boring meals"!

Green Goddess Fresh Spring Rolls 

• Yield: 15-20 rolls
• Prep Time: 35 mins
• Cook Time: 10 mins
• Total Time: 45 mins

Remember the viral green goddess salad? Let’s turn it into fresh spring rolls using Chickapea pasta to pack in some protein. 

Spring Roll Ingredients: 

• 1 package Chickapea Spaghetti or Linguine 
• 15-20 rice paper sheets
• 2 cups green cabbage, thinly sliced 
• 2 cucumbers, thinly sliced lengthwise (cut in half if cucumber is really long)
• 3 avocados, sliced 

Sauce Ingredients: 

• 2 lemons, juiced 
• ¼ cup of olive oil 
• 2 tbsp rice vinegar 
• 2 cloves of garlic 
• ½ a shallot 
• 1 inch piece of jalapeño (if you like spice)
• ¼ cup of cashews 
• 1 cup fresh basil leaves 
• ¼ cup nutritional yeast 
• 1 tsp honey 
• Salt + pepper to taste 
• Water to thin it out if needed

Instructions: 

1. Prepare Chickapea Spaghetti or Linguine to package specifications (add pasta and 1 Tbsp of salt to the water, decrease heat to maintain a gentle boil. Stir and cook pasta for 7 minutes). 
2. While the pasta is cooking, slice up the cabbage, cucumbers and avocados.
3. Then add all of the dressing ingredients to a blender and blend until nice and creamy. 
4. Once the pasta is done cooking, drain and rinse with cool water. 
5. Once everything is prepped and ready to assemble, soak your rice paper in warm water for about 15 seconds and then fill it with the noodles and veggies. Then roll them up tightly.  
6. Dip your fresh spring rolls in lots of green goddess dressing and enjoy!

Recipe Notes: 

• If your rice papers are ripping, try soaking them for a bit less time - they will soften more as you assemble.

Cream Cheese and Lox Linguine

• Prep Time:  30 minutes
• Cook Time: 40 minutes
• Total Time:  1 hour 10 minutes
• Course: Dinner
• Servings: 3-4 people

Healthy smoked carrots on creamy dill pasta make an irresistible combination for lox lovers who want to keep things vegan. The Chickapea noodles make the perfect base for the cream cheese sauce and compliment the dish perfectly. This vegan, gluten-free meal is so tempting, you may not even make it to table before you dig in.

Vegan Lox:

• 4 large carrots
• ½ cup table salt
• 1 tsp water
• ¼ cup olive oil
• 1 Tbsp liquid smoke
• 2 Tbsp fresh lemon juice
• 1 tsp paprika
• ½ tsp ground black pepper

Pasta Ingredients:

• 1 Package Chickapea Linguine
• 2 Tbsp table salt (for boiling pasta)
• 6 Tbsp vegan butter
• 1 white onion, chopped
• ¼ tsp salt
• 2 Tbsp gluten free flour, 1-1 blend
• 2 tsp garlic powder
• 1 cup oat milk
• ½ cup vegan cream cheese
• ¼ cup vegan parmesan cheese
• 1/3 cup red onion, thinly sliced
• 3 Tbsp capers
• ¼ cup fresh dill, chopped
• 1 lemon, cut into wedges

Vegan Lox Instructions:

1. Preheat the oven to 475°F
2. Pour ¼ cup salt into the bottom of a rough baking pan
3. Sprinkle four large, unpeeled carrots with 1 tsp of water
4. Pour remaining ¼ cup salt over the carrots so it roughly coats the carrots in a lot of salt
5. Bake the carrots in the oven for 35-45 minutes or until the skin begins to blacken and blister
6. Once blistering but not soft inside the skin, remove the carrots from the oven and allow them to cool for a few minutes
7. Using your fingers, wipe away as much salt as possible and gently peel the skin off each carrot
8. Discard all the salt and carrot skin
9. Slice each carrot length wise as thinly as possible or use a mandolin on a medium thickness setting until the carrots are sliced
10. Place the sliced carrots in the bottom of a medium bowl
11. Cover the carrots with olive oil, apple cider vinegar, liquid smoke, lemon juice, paprika, and black ground pepper
12. Set the carrots aside to marinate while preparing the rest of the dish

Pasta Instructions:

1. Add the butter to a large pan over medium heat
2. Stir in the onions and salt and cook until beginning to brown, roughly 3-4 minutes
3. Add the gluten-free flour and garlic powder into the onions and mix well
4. Pour the plant-based milk into the onion mixture and return the heat to a simmer
5. Melt in the vegan cream cheese and parmesan cheese into the sauce
6. Stir the mixture cooking it over medium low until heated through, timing will vary but only cook until hot
7. Meanwhile, cook the Chickapea Linguine to package specification (heat 16 cups of water and 2 Tbsp of salt in a large pot over high heat until boiling. Add pasta to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 5 minutes)
8. Dain the pasta and rinse with warm water
9. Add the pasta to the sauce and stir to coat or plate the pasta adding the desired amount of cream cheese sauce over each serving
10. Top the servings with vegan carrot lox, sliced red onion, capers, and fresh dill
11. Serve with lemon wedges
12. Enjoy!

Roasted Asparagus Spiral Salad

• Prep Time:  10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Course: Salad
• Servings:  4

An absolute summer favorite that couldn’t be easier to make. This Chickapea pasta dish is wonderful served cold as a salad or hot as a main meal. It is packed with protein but also feels crisp and fresh, so treat yourself to this delicious gluten-free, vegan and nut-free dish whenever the mood strikes.

Salad Ingredients:

• 1 package of Chickapea Spirals
• 2 Tbsp table salt, (for cooking pasta)
• 1 lb asparagus, washed and trimmed
• 1 Tbsp avocado oil
• 1 tsp garlic powder
• ½ tsp salt
• 1 head Boston lettuce, washed and separated into full or half leaves

Dressing Ingredients:

• 1 Tbsp white onion, grated
• 1 tsp salt, scant
• 1 Tbsp Dijon mustard
• 3 Tbsp red wine vinegar
• ¾ cup olive oil
• 1 ½ tsp fresh lemon juice

Dressing Instructions:

1. Grate the white onion as finely as possible
2. Squeeze the lemon juice, removing any seeds
3. In a medium sized jar with a lid, mix all of the dressing ingredients together except the oil and lemon juice
4. Slowly whisk in the oil followed by the lemon juice 
5. Seal the jar and shake the contents vigorously before pouring over the salad

Salad Instructions:

1. Wash and trim the asparagus
2. Cover the asparagus with avocado oil, ½ tsp salt and garlic powder and toss to coat
3. Preheat the oven to full broil
4. Broil the Asparagus until tender, watching it closely to avoid burning
5. In a large pot prepare the Chickapea Spirals to package specifications (heat 16 cups of water and 2 Tbsp of salt over high heat until boiling. Add the pasta to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 7-8 minutes)
6. Drain and rinse the pasta 
7. Fill a bowl with the Boston lettuce
8. Cover the lettuce with the freshly cooked pasta
9. When the asparagus is done cooking, remove it from the oven and slice it into large bite sized pieces
10. Mix the asparagus into the pasta
11. Shake the dressing thoroughly 
12. Pour the dressing liberally over the salad to taste
13. Toss the salad well to serve
14. Enjoy!

Recipe Notes:

• The salad dressing does not keep well in the refrigerator as the contents will separate and solidify
• With the exception of the salt in the dressing recipe, which can be lessened slightly to taste, the key to this dressing is to follow the instructions exactly and use fresh ingredients
• Every oven broils food at a different speed, some ovens vastly so. Be careful to watch the asparagus as it cooks
• Begin by broiling the asparagus for 2-3 minutes then increase the time by small intervals if it still hasn’t cooked enough