Lemon Pasta With Chickpeas & Capers

A BRIGHT, COMFORTING CLASSIC WITH NO TUNA NEEDED

This simple pasta brings together chickpeas, lemon, garlic, and capers for a savoury, sea-inspired dish. It’s quick, satisfying, and perfect for weeknight dinners.

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Ingredients:

  • 12 oz (340 g) pasta of choice

  • 1 can (15 oz) chickpeas, drained and rinsed

  • 3 tbsp olive oil

  • 3 cloves garlic, minced

  • 2 tbsp capers, drained

  • Zest and juice of 1 lemon

  • ¼ cup chopped fresh parsley

  • ¼ cup vegan parmesan (optional)

  • ½ tsp dried oregano

  • Salt and black pepper to taste

  • Optional: pinch of dulse flakes or crumbled nori

Instructions:

  • Cook pasta according to package instructions. Reserve ½ cup pasta water before draining.

  • Heat olive oil in a large pan over medium heat.

  • Add garlic and cook for 1 minute until fragrant.

  • Stir in chickpeas, capers, oregano, salt, and pepper. Cook for 3–4 minutes.

  • Add drained pasta to the pan along with lemon zest, lemon juice, and a splash of pasta water.

  • Toss until coated and slightly creamy.

  • Stir in parsley and vegan parmesan if using.

  • Serve warm with extra lemon and black pepper.

Kayleigh Slowey