Mediterranean Pasta with Chickpeas, Feta & Tomato : Fresh, Fiber-Rich & Feel-Good
Ingredients
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8 oz pasta (penne, rotini, or your favorite)
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1 tbsp olive oil
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3–4 garlic cloves, minced
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1 pint cherry tomatoes, halved
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1 can (15 oz) chickpeas, drained & rinsed
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1 tsp dried oregano
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1/2 tsp paprika (optional but lovely)
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1/2 tsp salt, more to taste
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1/4 tsp black pepper
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2 cups fresh spinach
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Zest + juice of 1 lemon
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1/2 cup crumbled feta
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1–2 tbsp fresh basil or parsley, chopped (optional)
Instructions
Cook the pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve 1/2 cup pasta water, then drain.
Sauté the aromatics:
In a large skillet, heat olive oil over medium. Add garlic and cook 30 seconds until fragrant.
Add tomatoes & chickpeas:
Stir in cherry tomatoes, chickpeas, oregano, paprika, salt, and pepper. Cook 3–4 minutes, letting the tomatoes begin to soften.
Wilt the spinach:
Add spinach and cook until just wilted, 1–2 minutes.
Combine everything:
Add cooked pasta to the skillet along with lemon zest and juice. Toss well. If it looks dry, add a splash of the reserved pasta water.
Finish with feta:
Remove from heat and stir in crumbled feta. Top with fresh herbs if using.
Taste & enjoy:
Season to your liking and serve warm.