Roasted Broccoli & Chickpea Lemon Pasta


  • 4 cups of Smith's Farm broccoli florets (approximately one large bunch)
  • 1 (15-ounce) can garbanzo beans, drained and rinsed
  • 2 tablespoons high heat oil
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic, minced
  • juice and zest of one lemon (or two if you prefer extra lemon flavor)
  • 8 ounces pasta of your choice (I used whole grain elbows)
  • 1/2 cup vegan parmesan for topping*


  1. Preheat oven to 400°F. Pat dry the rinsed chickpeas then add them with the broccoli to a baking sheet and toss with high heat oil, half of the lemon juice and a sprinkle of salt & pepper. Roast in the oven for 15-20 minutes, until golden brown.
  2. Meanwhile, cook the pasta according to package directions. In a large skillet, warm the olive oil over medium-low heat. Add the garlic and saute until fragrant then reduce heat to low setting.
  3. Drain the pasta then add to the skillet along with remaining lemon juice and lemon zest. Add the roasted broccoli and chickpeas skillet then toss until well-combined.
  4. Divide the pasta into separate bowls, sprinkle with vegan parmesan and fresh parsley, serve warm and enjoy!

*To make your own vegan parmesan, combine 1/2 cup raw cashews (or 1/2 cup brazil nuts toasted in the oven at 400°F for 10 minutes, cooled and skins removed) with 2 tablespoons nutritional yeast, 1/2 teaspoon fine sea salt and 1/4 teaspoon garlic powder in a food processor and pulse until finely ground.


Thank you to Making Thyme for Health for this delicious recipe!