Ingredients

The following ingredients have 3 Servings
  • 1 cup canned or freshly cooked chickpeas (rinsed and patted dry)
  • 3 tbs sriracha or your favorite hot sauce
  • 2 tbs olive oil
  • 8 oz gluten-free pasta (I use Banza's Chickpea Cavatappi Pasta)
  • 1 cup chimichurri sauce
  • 1/2 cup pickled or raw red onions (thinly sliced)
  • 1/4 - 1/2 tsp red chili flakes (adjust to the spiciness level you prefer)
  • to taste sea salt
  • optional (to garnish: fresh chopped parsley)

Instruction

  • Preheat oven to 400°F.
  • In a large bowl combine chickpeas, sriracha (or hot sauce), and olive oil. Toss until chickpeas are evenly coated.
  • Pour chickpeas into an even layer on a cookie sheet.
  • Roast for 20-25 minutes, tossing halfway through, until beginning to darken and sufficiently crispy.
  • Cook pasta according package directions. Drain and set aside.
  • Make (or buy) your preferred chimichurri sauce (my recipe can be found below!).