Chickpea Parmesan Pasta Salad


Chickpea Ingredients

  • 1 can garbanzo beans (chickpeas) (15.5 oz), drained and rinsed
  • 2 tsp neutral-tasting oil
  • 2 tsp red wine or balsamic vinegar
  • 1 tsp evaporated cane sugar
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ½ tsp sea salt
  • ¼ tsp red pepper flakes

Pasta Ingredients

  • 1 package short pasta (penne) (16 oz)
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 2 tbsp stone-ground mustard
  • 1 ½ tbsp evaporated cane sugar
  • ½ tsp garlic powder
  • ½ tsp sea salt
  • ¼ tsp red pepper flakes
  • ½ red bell pepper, finely chopped
  • ¼ cup green or black olives, sliced
  • 2 tbsp red onion, finely chopped
  • 1/3 cup Follow Your Heart Dairy-Free Parmesan Shreds
  • 2 tbsp fresh basil, chiffonade


  1. Pre-heat oven to 375°F
  2. On a walled baking sheet add chickpeas, oil, vinegar, sugar, oregano, basil, sea salt, and red pepper flakes. Toss to coat. Roast until slightly crisp, 16-20 minutes. Remove from oven
  3. Fill 4-quart pot with water and boil pasta according to directions. Drain and set aside
  4. Meanwhile, in a large bowl, add vinegar oil, mustard, garlic powder, salt, red pepper flakes, whisk until uniform.  Add pasta and toss to coat. Add bell pepper, olives, and onion and fold.  Add chickpeas and fold in to coat. Add parmesan and fold to coat, reserving a few pinches for presentation.  When serving top with parmesan and fresh basil
  5. This dish can be served at room temperature or chilled

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