Cauliflower and Chickpea Mediterranean Pasta

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1 head cauliflower, cut into florets
1 can chickpeas, drained and rinsed
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
8 ounces pasta of your choice
1 cup cherry tomatoes, halved
1/4 cup Kalamata olives, sliced
1/4 cup fresh parsley, chopped
Juice of 1 lemon
Grated Parmesan cheese, for serving (optional)


1.Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
2.In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3.Add cauliflower florets to the skillet and cook until they start to soften, about 8-10 minutes.
4.Stir in the chickpeas, dried oregano, dried basil, and red pepper flakes. Season with salt and pepper to taste. Cook for an additional 5 minutes.
5.Add the cooked pasta, cherry tomatoes, and Kalamata olives to the skillet. Stir to combine and cook for 2-3 minutes until everything is heated through.
6.Remove from heat and stir in fresh parsley and lemon juice.
7.Serve hot with grated Parmesan cheese, if desired.
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