Spring Chickpea Pasta with Roasted Vegetables is a an easy and healthy dish to make using simple ingredients.

T-minus one week until April. 

Did you know that? 

I actually had to look at a calendar because I thought Monday was Friday. Anyone else feel like they are living in a time warp? Is this how people in prison feel? Have no concept of time. Okay, maybe don’t answer that. 

I don’t know about you, but this week feels a little more “manageable.” Or that could be me just trying to cope with the craziness outside. Whatever the case, I think it shows that people can adapt to any situation which is good, I guess.

One thing I did forget, last week was the official start of spring! In typical Colorado fashion we had a blizzard. While I was shoveling snow I started thinking a lot about gardening, etc. not only because of what is going on, but there is nothing better than fresh vegetables. At our local grocery stores there is an abundance of fresh produce which is odd because you can freeze green beans, people! 

Anyway, since it is spring and people either have fresh or frozen vegetables that we needed something pretty! Enter: Spring Chickpea Pasta with Roasted Vegetables. Now the whole point of this recipe is to make it as versatile as possible. Meaning you can use whatever pasta you have in the pantry and whatever your veggies you have in the crisper or freezer. 

This recipe is meant to get you to make something pretty and delicious for spring! Because we could all use some PURDY. Am I right?

Spring Chickpea Pasta with Roasted Vegetables


  • 2 tbsp olive oil + 1/3 cup for dressing
  • 1 cup grape tomatoes, halved
  • 1 1/2 cups cauliflower florets
  • 1/2 bunch asparagus
  • salt and pepper to taste
  • 1 pkg chickpea pasta (or any kind of pasta)
  • 1 tsp dried thyme
  • zest of 1 lemon
  • 1/4 cup red wine vinegar
  • 1/4 cup grated Parmesan
  • pinch of red pepper flakes
  • 4 to 5 pepperoni slices
  • mozzarella balls
  • artichoke hearts
  • fresh arugula, for garnish


  1. Preheat your oven to 400 degrees. Line a baking sheet with foil and spray with non-stick cooking spray. Place the grape tomatoes, cauliflower florets and asparagus on the baking sheet and drizzle the tops with 2 tbsp olive, salt and pepper. Roast the veggie for about 15 to 20 minutes or until golden brown.
  2. Meanwhile, bring a large pot of water to a boil. Cook the chickpea pasta according to package directions. Strain the pasta and set the pasta in a large bowl.
  3. In a small mixing bowl whisk together 1/3 cup olive oil, thyme, zest of lemon, 1/4 cup red wine vinegar, 1/4 cup parmesan, Red pepper flakes, salt and pepper.
  4. Next, add the pepperoni slices, artichoke hearts, mozzarella balls, and fresh arugula with the pasta. Drizzle the parmesan dressing and toss to combine. Serve and enjoy!
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