Spicy Chimichurri Chickpea Pasta Bowl (Vegan, Gluten-Free)

2 servings

½ cupcanned or freshly cooked chickpeasrinsed and patted dry

1 ½ tbssriracha or your favorite hot sauce

1 tbsolive oil

4 ozgluten-free pastaI use Banza's Chickpea Cavatappi Pasta

½ cupchimichurri sauce

¼ cuppickled or raw red onionsthinly sliced

⅕ tspred chili flakesadjust to the spiciness level you prefer

to taste sea salt

optionalto garnish: fresh chopped parsley

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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!).

In a pot over low heat combine cooked pasta, chimichurri sauce, red onion, red chili flakes. Salt to taste. Lightly toss until heated throughout. Top with chickpeas right before serving.

In a large bowl combine cooked pasta, chimichurri sauce, red onions, red chili flakes. Toss to combine. Salt to taste. Fold in crispy chickpeas. Cover and refrigerate for at least two hours before serving.
Optionally garnished with chopped fresh parsley before serving.
Enjoy!