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    You are here: Home » Recipes

    Published: Feb 25, 2020 by Trish · This post may contain affiliate links · This blog generates income via ads ·

    Easy Chickpea & Olive Pasta

    Jump to Recipe Print Recipe
    Store-bought prepared tapenade makes this dish quick and easy, dinner can be ready in about the time it takes to boil the pasta.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Servings: 4 servings
    Calories: 609kcal
    Vegan, Vegetarian, WFPB (Whole Food, Plant Based)
    Main Course, Pasta

    This chickpea and olive pasta recipe is made with green olive tapenade. Olive Tapenade is a magic ingredient you will want to have in your kitchen for those times when you need to have dinner on the table in minutes. It's so full of flavor, it is all you need to turn some pasta into dinner.

    chickpea and olive pasta with toasted breadcrumbs and herbs, in white serving bowl

    What is tapenade?

    Tapenade is a paste made from olives, herbs, garlic, and capers. I made my own with lentils once, which makes a lovely high protein dip.

    Tapenade can usually be found in most groceries where you find jars of olives and sundried tomatoes. Sometimes you will find it in the deli area. Most often tapenade is made from black olives, which is beautiful and yummy in its own right. Recently I found a jar of green olive tapenade - which is fresh and bright. And if you like olives of any variety, you will love this stuff.

    Is tapenade vegan?

    Check the labels of your tapenade. While many jarred tapenades are vegan, traditionally black olive tapenade includes anchovies. So if vegan is important to you, check your labels. Belazu brand is vegan and is available here. Green olive tapenade is more often vegan. Trader Joe's brand is also vegan.

    For a quick and healthy pasta dinner, here is your game plan:

    Start a large pot of water on to boil. Salt the water well.

    While the water boils and pasta cooks, get out your favorite large serving bowl. Something big enough to toss the whole pasta dish in.

    Open a can of chickpeas (rinse + drain) and throw them into the bowl. Add a generous scoop of green olive tapenade. Chop some walnuts and parsley. Save some of each for the topping, throw the rest into the bowl.

    chickpeas, tapenade, chopped walnuts and parsley in a white dish for an easy weeknight pasta dish

    While the water boils and the pasta noodles cook, you have time to make the breadcrumb topping.

    This toasted breadcrumb topping is a vegan substitute for parmesan

    This topping feels a little 1980s to me. Deborah Madison used this technique often in her book Vegetarian Cooking for Everyone. Always trust Deborah Madison.

    It feels a bit redundant - breadcrumbs on top pasta. I get that. But try it.

    Salty and toasted breadcrumbs fill in nicely for grated parmesan cheese. Actually better than parmesan. (Even if you use parmesan, you should do this toated breadcrumb thing too). Because its delicious, salty and crunchy. Just what a simple pasta dish like this needs to feel done.

    To make the toasted breadcrumb topping for pasta

    Grab a medium-sized nonstick skillet, I use my cast-iron skillet and heat it on medium-low heat. Once the pan is nice and hot, add the breadcrumbs and walnuts and toast until lightly browned and fragrant. Salt well. Remove from heat and toss in some fresh parsley.

    toasting breadcrumbs and walnuts in a cast iron skillet for a pasta topping

    When the pasta is al-dente, save some pasta water. Drain the pasta and throw it into that big serving bowl. Toss well. Add more tapenade if you feel it needs it. Add a splash of pasta water only if you feel it looks a bit dry. Just a splash. Not too much.

    green olive tapenda and chickpea pasta with walnuts and parsley, pasta topped with breadcrumbs

    Sprinkle the toasted breadcrumbs on top. Serve. Dinner is done.... in about 15 minutes.

    5 from 2 votes

    Green Olive Tapenade Pasta with Chickpeas

    Store-bought prepared tapenade makes this dish quick and easy, dinner can be ready in about the time it takes to boil the pasta.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Servings: 4 servings
    Calories: 609kcal

    Ingredients

    • ½ cup walnuts chopped finely, 3 Tablespoons reserved for topping
    • ⅔ cup green olive tapenade
    • ½ cup chickpeas
    • 1 lb pasta your choice of noodles
    • ¼ cup parsley chopped
    • ¼ cup breadcrumbs
    • 1 T olive oil
    • 1 T fresh parsley

    Instructions

    • Start a large pot of salted water on high heat to boil to cook pasta according to package directions.
    • While water bowls, chopped walnuts and parsley and add to a large serving dish. The dish should be deep enough to toss the cooked pasta. Also add tapenade, chickpeas.
    • In a small skillet, on medium heat. Toast breadcrumbs and reserved 4 tablespoons of walnuts. Watch carefully as they will quickly burn. As soon as they start to become fragrant, add olive oil and remove from the heat and toss with remaining tablespoon of fresh parsley. Season with salt and pepper.
    • Reserve ½ cup or so of pasta cooking liquid. Drain pasta and add to serving bowl with tapenade and walnuts mixture. Toss to evenly coat pasta with tapenade. Add a splash of cooking liquid if the pasta seems too dry. Not too much! Season with salt and pepper. Sprinkle each serving with toasted breadcrumbs.

    Notes

    I've kept this recipe vegan and used toasted breadcrumbs to add a crunchy, salty texture. Feel free to dust each serving with vegan parmesan cheese.
    Use seasoned breadcrumbs for more flavour.
    If you can't find green olive tapenade, you can use black olive tapenade. The flavor profile is different - with black olives feeling richer. Add a squeeze of lemon to brighten it up. 
    Fresh parsley is a must here. Don't try to make this recipe without it.
    Calories: 609kcal (30%) Carbohydrates: 97g (32%) Protein: 20g (40%) Fat: 16g (25%) Saturated Fat: 2g (13%) Sodium: 61mg (3%) Potassium: 411mg (12%) Fiber: 7g (29%) Sugar: 5g (6%) Vitamin A: 400IU (8%) Vitamin C: 7mg (8%) Calcium: 66mg (7%) Iron: 3mg (17%)
    Trish | The In Fine Balance Food Blog
    Tried this recipe?Mention @infinebalance or tag #infinebalance!

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    Trish Cowper

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