Rated 5 stars by 1 users
Sides
5
5 minutes
15 minutes
410
1 (15.5 ounce) can chickpeas, drained and rinsed
4 tablespoons Natural Grapeseed Oil, divided
1 teaspoon minced garlic
1 1/2 teaspoons Lemon Rosemary Blend
8 ounces pasta
1 lemon, zested and juiced
1/4 cup chopped parsley
1/4 cup chopped basil
1/2 cup shredded parmesan
Preheat oven to 400°F. Toss chickpeas with 2 tablespoons Natural Grapeseed Oil, garlic, and Lemon Rosemary Blend. Spread in an even layer on a sheet pan and bake for 15 minutes.
Meanwhile, cook pasta according to package directions. Drain and rinse under cool water.
Toss cooked pasta and chickpeas with remaining ingredients. Season with salt and pepper to taste.
Calories 410, Fat 16 grams, Saturated Fat 3 grams, Carbs 52 grams, Fiber 5 grams, Sugar 5 grams, Protein 15 grams, Cholesterol 10 milligrams, Sodium 400 milligrams
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