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!
- 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
- 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.
- 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.
- Mix together the drained pasta with the capers, olives, tomatoes, fried chickpeas and balsamic parmesan sauce. Serve warm or at room temperature.
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!
Fantastic pasta dish – lovely flavors and LOVE that you fried those chickpeas – YUM!
Mary x
I love this pasta dish, it looks great and the photos make me drool. (not attractive but honest) lol
Hey! I drool all the time over your photos!
I actually have everything in my cupboard for this, and I’m in desperate need for easy meals. This is going on my menu plan for next week.
I strongly believe chickpeas can make any dish lovelier..
This pasta looks fabulous… What a beautiful combination of flavors…
Hey I like that. My daughter was asking me to make pasta a different way. So Now I can just open the can of chickpeas and follow your recipe. thanks!
This sounds fabulous. I love all the textures and flavors. I love the crunch with the pasta! YUM!
MMMMMM Good!! I don’t think I like capers, though. Can I leave those out?!?!?! -.-
This is my kind of pasta, Jessica — light yet so delicious! Love everything in it!
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!
That does look very tempting, Jessica. I love the chick peas aren’t fried, but to look at them they have all the flavour and crunchiness of a deep fried version. I’ll have to keep them in mind for a delicious snack option.
Great sounding alternative to regular marinara Jessica. 🙂
Fabulous recipe: the chickpeas really make this dish special—and protein rich.
My cousin made us spice-coated oven roasted chickpeas when she visited. what a terrific snack!
Pasta is a great comfort food and after the week Ive had I totally need this!
This pasta looks incredible and I love the fried chickpeas and capers!
Some of my most favorite things in one dish. Perfect.
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
fabulous! this looks delish! hope you had a great weekend lady!
Love the combo…and how easy it is to make. Thanks for sharing
I love this combination! I’ll definitely be making it soon 🙂
You are right!!! Pasta can be enjoyed light not just with creamy sauce! Love the crunch of chickpeas in this!
One of my favourite pasta dishes includes chick peas so thumbs up for this one
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!
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.
This is the second time I have seen chickpeas in pasta and it’s making me want to try it soon! Looks absolutely delicious and perfect for warm weather! Great recipe 🙂 Thanks for sharing!
What a delightful sounding meal Belle.
🙂 Mandy
Love this pasta – very light, healthy and Mediterranean.
Sam
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 !!!
Jessica
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:)
I love to make pasta in different flavours and chickpeas sounds just fantastic, love the mediterranean flavour in it.
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!
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….
Ooh, fried chick peas? I bet they gave a great texture to the pasta.
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!
Your pasta and fried chickpeas really came out look scrumptious. I think I could enjoy this meal anytime of the day and still love it 🙂
There are those yummy fried chick peas that I really must make! And they look fantastic in this pasta dish…healthy and beautiful 🙂
Oh yum! I have never tried pasta with chickpeas before. Looks delicious!
I am printing the recipe…my vegetarian husband is going to love it!
I’ve never added chickpeas in my pasta but it seems like I must give it a try soon. 🙂
Olive, capers and chickpeas. You are killing me. I need a fork now.
Im a vegetarian…..and Im TOTALLY making this….I went to BBQ birthday party and had to bring a dish..this would have been perfect!!
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!
This is a real nice alternative to marinara or white sauce! I love capers and Dijon mustard and they are part of sauce? Hmmm! I already love this pasta!!! 🙂
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. 🙂
I was looking for a light pasta dish and here we go! thx for sharing, I am surely going to try your recipe.
That is definetly a refreshing change from regular pasta
I have only recently discovered roasted chickpeas and I love it! using it in pasta is pure genious
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.
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!
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.
Looks like a delicious middle-of-the-week dinner (which I’m always looking for!) Thanks!
I’ve made pasta with chickpeas before but never fried ones, that sounds amazing!
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!
Thanks Greg! I could say the same about you!
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