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Broccoli and Chickpea Pasta with Lemony Tahini Sauce

Broccoli and Chickpea Pasta with Lemony Tahini Sauce

Course Main Course
Keyword broccoli, chickpeas, garbanzos, lemon, pasta, tahini
Total Time 1 hour
Servings 4


  • 4 cups broccoli florets
  • 2 cups cooked chickpeas (garbanzos)
  • 8 ounces whole grain or gluten free pasta
  • 1/4 cup tahini
  • zest and juice from 1 lemon
  • 2-3 cups vegetable broth
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme or 1 tablespoon fresh
  • 1/4 teaspoon red pepper flakes
  • black pepper to taste
  • 2 shallots chopped


  • Preheat oven to 400 degrees F.
  • Place broccoli and chickpeas on a baking sheet.
  • Roast in oven until broccoli starts browning.
  • Meanwhile, cook pasta al dente, according to instructions on package.
  • Rinse with cold water to stop cooking.
  • Drain and set aside.
  • Whisk together remaining ingredients, except shallots, in a small bowl.
  • Set aside.
  • Heat large skillet over medium heat.
  • Saute shallots until slightly browned.
  • Use a small amount of broth or water to prevent sticking, if necessary.
  • Add broccoli, chickpeas, pasta, and sauce to the skillet, stirring constantly, until the sauce has thickened.
  • Add additional broth if you want a creamier dish.