This Broccoli Chickpea Pasta with Garlic Olive Oil blends bright garlic, tender broccoli, and hearty chickpeas into a simple, satisfying weeknight meal. The pasta is al dente and lightly coated in fragrant olive oil, with a touch of lemon for brightness and red pepper flakes for a little bite. Texture plays between tender-crisp broccoli, creamy chickpeas, and firm pasta for a balanced mouthfeel. It’s fast, pantry-friendly, and easy to scale for two or a crowd. Serve with extra Parmesan and a green salad for a complete meal, or try it next to roasted chicken for a heartier plate. For a different take, you can compare this to a quick broccoli and chickpea stir-fry that uses similar flavors.

Why You’ll Love This Broccoli Chickpea Pasta with Garlic Olive Oil

Ready in about 25–30 minutes — perfect for busy weeknights.
Simple pantry ingredients: pasta, canned chickpeas, broccoli, garlic, and olive oil.
Bright lemon and Parmesan lift the dish without heavy sauce.
Balanced texture: tender-crisp broccoli, creamy chickpeas, al dente pasta.
Flexible: works with penne, rotini, or fusilli and both fresh or frozen broccoli.
Vegetarian and protein-rich thanks to the chickpeas.
Light but filling — great for lunches, quick dinners, or casual entertaining.
Easy to scale up or down and simple to adapt with optional add-ins.

What Is Broccoli Chickpea Pasta with Garlic Olive Oil?

Broccoli Chickpea Pasta with Garlic Olive Oil is a straightforward pasta dish that pairs cooked pasta with sautéed garlic, broccoli florets, and canned chickpeas. The sauce is essentially flavored olive oil thinned with a splash of vegetable broth and brightened with lemon juice. Parmesan is optional but recommended for a savory finish. The method is stovetop sautéing, finishing by tossing cooked pasta with the flavored oil and components. The overall vibe is a light, comforting weeknight meal that feels fresh but takes little effort — a good pick for casual dinners, simple meal prep, or a quick vegetarian main.

Ingredients for Broccoli Chickpea Pasta with Garlic Olive Oil

For the Base

250g Pasta (penne, rotini, or fusilli)
300g Broccoli Florets (fresh or frozen)

For the Sauce

4–5 cloves Garlic, minced
60ml Olive Oil
¼ teaspoon Red Pepper Flakes
60ml Vegetable Broth
1 tablespoon Lemon Juice

For the Protein

1 can (400g) Chickpeas, drained & rinsed

To Serve

30g Grated Parmesan Cheese (optional)
Salt & Black Pepper to taste

Ingredient Notes (Substitutions, Healthy Swaps)

Pasta: Use whole-wheat or legume-based pasta for extra fiber and protein. Weight is 250g; cook time may vary slightly.
Broccoli: Fresh gives the best texture; frozen works fine — no need to thaw, just add a minute or two longer.
Chickpeas: Canned chickpeas save time. If using cooked-from-dry chickpeas, use about 1 1/2 cups.
Olive Oil: Extra-virgin olive oil adds flavor; use light olive oil if you want a milder taste.
Vegetable Broth: Can substitute with low-sodium chicken broth if not strictly vegetarian. Water works in a pinch but add a pinch more salt.
Lemon Juice: Lime juice can be used but will change the flavor profile. Fresh juice works best.
Parmesan: Omit for vegan; add a sprinkle of nutritional yeast for a similar savory note.

Step-by-Step Instructions

Step 1 – Cook the pasta
Bring a large pot of salted water to a boil and cook 250g pasta until al dente according to package directions. Reserve ½ cup of the pasta cooking water, then drain the pasta.
Visual cue: Pasta should be tender but still slightly firm in the center.

Step 2 – Warm the oil and garlic
Heat 60ml olive oil in a large skillet over medium heat. Add 4–5 cloves minced garlic and ¼ teaspoon red pepper flakes. Sauté about 1 minute until fragrant but not browned.

Step 3 – Cook the broccoli
Add 300g broccoli florets to the skillet. Cook 5–7 minutes, stirring occasionally, until the broccoli is tender-crisp and bright green. If using frozen broccoli, cook toward the longer end of that time.
Pro cue: If the garlic starts to brown, lower the heat — you want aroma without bitterness.

Step 4 – Add chickpeas and liquids
Stir in 1 can (400g) drained and rinsed chickpeas, 60ml vegetable broth, and 1 tablespoon lemon juice. Simmer for 2–3 minutes so the flavors meld and the broth reduces slightly.

Step 5 – Combine pasta and sauce
Add the drained pasta to the skillet and toss to coat. If the sauce seems too thick, add some of the reserved ½ cup pasta water a little at a time until you reach a light, silky coating.

Step 6 – Season and finish
Season with salt and black pepper to taste. Sprinkle 30g grated Parmesan cheese if using and toss briefly so it melts into the sauce. Serve warm.

Pro Tips for Success

Salt the pasta water well — it’s the main chance to season the pasta itself.
Don’t overcook garlic; remove from heat if it browns to avoid a bitter taste.
Reserve pasta water to adjust sauce consistency; the starch helps bind oil and broth.
Keep broccoli tender-crisp for the best texture; test with a fork at 5 minutes.
Use a large skillet so you can toss pasta and veggies without spilling.
Taste and adjust salt and lemon at the end — acidity brightens the whole dish.
If you want more heat, add another ¼ teaspoon red pepper flakes or a pinch of black pepper while cooking.

Flavor Variations

OPTIONAL: Lemon-Herb — add 1 teaspoon chopped fresh parsley and 1 teaspoon chopped basil at the end for a fresh herb lift.
OPTIONAL: Sun-Dried Tomato — stir in 2–3 chopped sun-dried tomatoes for a tangy, umami boost.
OPTIONAL: Spicy Tomato — add 2 tablespoons tomato paste with the garlic and cook 1 minute for a richer red sauce base.
OPTIONAL: Creamy — stir in 2–3 tablespoons heavy cream or crème fraîche at the end for a creamier texture (not vegan).
OPTIONAL: Nutty Crunch — sprinkle toasted pine nuts or chopped walnuts on top when serving for texture.
OPTIONAL: Greens Mix — add baby spinach or kale in the last 2 minutes of cooking for extra color and nutrition.

Serving Suggestions

Serve with a simple mixed green salad and a light vinaigrette.
Offer extra grated Parmesan or nutritional yeast at the table.
Pair with crusty bread to mop up any leftover oil and juices.
Add roasted chicken or seared tofu on the side for extra protein.
Plate in shallow bowls for a more casual, family-style meal.
Bring this to potlucks — it travels well and can be kept warm in a casserole dish.

Make-Ahead, Storage & Reheating

Make-ahead: Cook the pasta and broccoli separately, cool, and store in airtight containers for up to 24 hours. Keep the chickpea and garlic oil mix in another container. Reheat and toss together when ready.
Storage: Store the combined dish in a sealed container in the refrigerator for up to 3–4 days.
Reheating: Reheat gently in a skillet over low-medium heat with a splash of water or vegetable broth to revive the sauce. Microwaving works; add 1–2 tablespoons water and cover briefly.
Texture changes: Pasta will absorb sauce over time and broccoli will soften; use reserved pasta water or a splash of broth to refresh the texture when reheating.

Storage and Freezing Instructions

Freezing: Freezing the fully mixed pasta is not recommended because the texture of the pasta and broccoli will change and become soft. Instead, freeze the chickpea and garlic oil mixture separately in a freezer-safe container for up to 2 months.
To freeze components: Cool completely, then freeze chickpea mixture. Thaw overnight in the fridge and reheat on the stove, then toss with freshly cooked pasta and broccoli.
If you must freeze the whole dish, expect softer broccoli and slightly mushy pasta after thawing. Reheat gently and add fresh lemon or herbs to perk up the flavor.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —:| —:| —:| —:| —:
Approx. 420 kcal | 16 g | 56 g | 13 g | 10 g | 420 mg

Estimates vary by brands and portions.

FAQ About Broccoli Chickpea Pasta with Garlic Olive Oil

Q: My sauce is too thick — how do I loosen it?
A: Add reserved pasta water a tablespoon at a time or a splash of vegetable broth until you reach the desired consistency.

Q: The dish tastes bland — what should I add?
A: Add salt in small amounts and a squeeze more lemon juice. Parmesan or nutritional yeast also adds savory depth.

Q: Broccoli is too soft — did I overcook it?
A: Yes — next time reduce broccoli cooking to 3–5 minutes for tender-crisp texture and test with a fork earlier.

Q: Can I use chickpeas from a home-cooker instead of canned?
A: Yes. Use about 1 1/2 cups cooked chickpeas. Drain any cooking liquid and stir them in at the same step.

Q: How do I make this vegan?
A: Omit the Parmesan and use nutritional yeast for a similar savory finish.

Q: Can I make this gluten-free?
A: Yes — swap the pasta for a gluten-free variety and follow the same cooking steps; check cook times on the package.

Notes

Finish with fresh lemon zest for a bright, aromatic touch.
Toss in a pat of butter at the end for a silkier mouthfeel if not keeping it vegan.
For even more color, add halved cherry tomatoes right before serving.
If you like crunch, top each serving with toasted breadcrumbs.
Serve immediately for best texture; the dish is still tasty later but textures soften.

Troubleshooting

Bland overall: Increase salt slowly and add more lemon juice or Parmesan.
Garlic burned: Remove the pan from heat and add a splash of broth to cool the skillet, then continue on low.
Sauce separates or looks oily: Add a little pasta water and toss to emulsify the oil with starch.
Too watery: Simmer a minute longer to reduce the broth, or toss with more pasta to absorb liquid.
Overcooked pasta: Use less cooking time next time and test a minute early for al dente.
Chickpeas are dry: Warm them briefly in the broth before adding pasta so they soak some flavor.

Final Thoughts

This Broccoli Chickpea Pasta with Garlic Olive Oil is an easy, flexible recipe that delivers bright, simple flavors and a satisfying mix of textures. It’s fast enough for weeknights, friendly to pantry staples, and easy to tweak to your taste — a reliable dish to keep in rotation for quick, wholesome meals.

Conclusion

For another bright, similar idea that uses roasted broccoli and chickpeas with lemon, see Roasted Broccoli and Chickpea Lemon Pasta.