Pasta with Fried Chickpeas, Tomatoes, Olives and Capers

Have you ever been in the mood for pasta but didn’t want the same old marinara or heavy cream sauce. Something different than meat or seafood in the dish but without sacrificing the protein. Do you know where this is going? My yummy, delicious, amazingly simple pasta with fried chickpeas, tomatoes, olives and capers.

A quick, easy, go to pasta dish that is unbelievably delicious. Salty capers and olives pair so well against the sweet cherry tomatoes and crispy chickpeas. The sauce is a blend of parmesan cheese, aged balsamic from Devo Olive Oil, mustard and a some extras. Full of flavor this pasta takes less than 30 minutes to put together. The star of the show is the fried chickpeas. No they aren’t hard to do! No you don’t need oil or a fryer!  Just coat them in a spicy mixture of olive oil and spices and send them on their way to the oven to bake for 10-15 minutes. They also make a out of this world healthy snack for you and the kids. Last week I coated them with a cinnamon and sugar mixture and my son couldn’t get enough!

Pasta doesn’t have to be heavy and rich. With the right ingredients it can actually be healthy and yet still delicious. The sauce is too simple to even be called a sauce. I sauteed some garlic in a little olive oil then whisk that together with a touch of Dijon mustard, parmesan cheese, a little more olive oil and aged balsamic vinegar. Intriguing, delicious and simple, this pasta dish is a great way to celebrate Spring.

The parmesan balsamic sauce is being served in serve ware by Restaurant Ware. Check the site out- they are amazing!

Pasta with Fried Chickpeas, Tomatoes, Olives and Capers
  • 1 pound of pasta (your choice)
  • ¼ cup capers, drained
  • ¼ cup manzanilla olives, sliced
  • 6-8 cherry tomatoes, halved
  • 1 can chickpeas, drained
  • ½ tsp salt and pepper each
  • ½ tsp paprika
  • For the Sauce:
  • 2 cloves garlic, minced
  • ¼ cup grated parmesan cheese
  • ¼ cup Devo Aged Balsamic Vinegar
  • 1 tsp dijon mustad
  • ½ cup extra virgin olive oil
  • ½ tsp salt and pepper each
  1. Boil pasta according to package directions. Meanwhile, drain the chickpeas on a paper towel and place on a baking sheet. Drizzle with 2 TBSP olive oil, ½ tsp salt and pepper each, ½ tsp paprika. Toss well and bake at 400 for 10-12 minutes.
  2. Saute the garlic in 2 TBSP of olive oil for 3-5 minutes until tender and toasted. Remove from heat and transfer to a glass bowl or jar. Whisk in the remaining olive oil, balsamic vinegar, mustard and salt and pepper.
  3. Mix together the drained pasta with the capers, olives, tomatoes, fried chickpeas and balsamic parmesan sauce. Serve warm or at room temperature.



  1. says

    Oh my gosh, I wish I had read this recipe last night before I prepped some simply-dressed pasta. I LOVE the idea of adding the capers! Your photography is at a new height of perfection! I so love your blog! Happy Spring!

  2. says

    i never had fried chickpeas before, most of the time is either steamed or cooked in sauce. sounds delicious on that sugar and cinnamon coating! i like the sound of your flavours in your sauce!

  3. says

    YUM! Fried chickpeas? Delicious. I agree- sometimes pasta needs a switch up! I usually go the lemon/olive oil route. This is a fun version

  4. says

    Yum, I love the addition of the chickpeas. I’ve made pastas with them in the sauce, but never oven-roasted. I’m definitely giving that way a try!

  5. says

    Great looking pasta dish! I love adding beans to my pasta. Actually made something similar to this the other day but added some fresh herbs and spices.

  6. says

    Hi There,
    This pasta is looking Awesome, just customized to my liking :) Thanks for sharing . It’s so full of cool colors and aroma. Loved the new combo of ingredients and the recipe is so nicely made and presented. Saving this recipe of urs and wud love to give ur version a try on the coming weekend. Have a great day….Sonia !!!

  7. says

    I love pasta and this one is so colorful and nutritious. What caught my attention is that you have fried the chickpeas and taken it to a whole new level of flavor:)

  8. says

    This pasta with crispy chickpeas looks so healthy and good. I have never tried adding these to a pasta dish but you certainly make it worth trying. Have a great week!

  9. says

    That is EXACTLY the type of pasta I’ve been craving, and I didn’t know until I saw your post!

    Pinned for future reference, thanks for the inspiration….

  10. says

    Simply dressed pasta is my most favorite way to have it. In fact, I really don’t enjoy pasta with heavy sauces. They taste good; but I feel so terrible after I eat them that I simply cannot enjoy them. The flavors of the olives and capers that you’ve included in this pasta combined with my beloved sweet tomatoes is absolute perfection for me. I can’t wait to try this!

  11. says

    There are those yummy fried chick peas that I really must make! And they look fantastic in this pasta dish…healthy and beautiful :)

  12. says

    Sounds like you and I were thinking alike with our pasta dishes today! I love the sound of those fried chickpeas…they’re my favorite legume!

  13. says

    My hubby and son would LOVE this pasta. I’m more of a marinara or cream sauce pasta person, but this does look like a nice change up from the norm. And I do LOVE chickpeas. Seriously – LOVE them. :)

  14. says

    You couldn’t have described it better! I absolutely love pasta, but often am not in the mood for a heavy sauce that’s caloric and will inevitably upset your stomach, ha! Your pasta sounds like a fantastic alternative to the heavy pastas. Love your addition of chickpeas.

  15. says

    I am always in the mood for pasta but it’s always with light sauce like lemon or garlic sauce and then of course our fav pesto sauce. This sounds like something we will enjoy and I am gonna try this next!

  16. says

    If I didn’t cook it in the pot with the pasta, it’s sauce, regardless of how simple… This looks scrumptuous. Love light and easy. Come visit when you can.

  17. says

    I love this flavor combination. I’ve combined chickpeas and capers with pasta loads of time, but never fried chickpeas. You always up the ante!