This Roasted Radish Lemon Chickpea Pasta is a fresh, zesty, and satisfying gluten-free dinner! Made with chickpea pasta, briny olives, and bright lemon flavor, it’s a light vegan meal perfect for spring or summer.
Gluten-Free Pasta Gets aN Upgrade
Gluten-free eating doesn’t have to be complicated. It can be simple, nutritious, and full of fresh, vibrant flavors. And today, I’m proving it with this plant-based Lemony Chickpea Pasta with Radish. This dish is the epitome of what a gluten-free meal should be: light, satisfying, and packed with nutrients, even protein!
Let’s take a moment to appreciate how far gluten-free pasta has come. If you’ve been gluten-free as long as I have, you’ll remember the days when all gluten-free pasta turned into a mushy mess? Today, we have options like chickpea pasta, which not only holds its shape beautifully but also adds a boost of plant-based nutrition.
Ingredients You’ll Need
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
- Lemony Herb Marinade with Olives
This is the flavor base that ties everything together. The marinade is a delightful mix of garlic, olive oil, lemon juice, sage or tarragon, mustard (honey mustard or regular), spices, and onion. It’s tangy, herby, and just the right amount of kick to complement the pasta. It also makes a great marinade for baked chicken! - Roasted Radishes
Radishes may not be the first thing that comes to mind when thinking about pasta, but trust me, they work wonders here. Roasting radishes transforms their flavor, making them sweet and tender while still offering that signature bite. Plus, radishes are great for digestion and support the liver and gallbladder—talk about a health boost! - Olives
We’re not stopping there, though. This dish gets even better with the addition of healthy fats from olives, which are rich in monounsaturated fats. And the lemon marinade provides a burst of vitamin C to keep your immune system strong. Together, these ingredients create a powerhouse of flavor and nutrients. - Chickpea Pasta
Chickpea pasta is one of my favorite gluten-free options because it’s packed with plant-based protein, iron, and B vitamins—all without any grains. It’s not just gluten-free; it’s packed with the good stuff that makes it filling and satisfying.
Tips for Cooking Chickpea Pasta
- Use Plenty of Water: Chickpea pasta tends to absorb water more than traditional pasta, so make sure to use a large pot with plenty of water (about 4-6 cups for every 1 cup of pasta). This helps prevent the pasta from sticking together.
- Stir Frequently: Chickpea pasta can sometimes clump together, so stir it occasionally during cooking. This will ensure it cooks evenly and doesn’t stick.
- Cook to Al Dente: Chickpea pasta can become soft more quickly than wheat pasta, so aim for “al dente” (slightly firm) to maintain a better texture. Follow the package instructions, but start checking for doneness a minute or two before the recommended time.
- Rinse After Cooking: Once your chickpea pasta is cooked, drain it well but don’t rinse it too thoroughly. A quick rinse will help remove any excess starch, but leaving a little on the pasta can help the sauce adhere better.
How to Make Roasted Radish Lemon Pasta
- Prepare the pasta: Cook the chickpea pasta according to the package directions. Once cooked, drain and set aside.
- Roast the radishes: Preheat your oven to 400°F (200°C). Slice the radishes into thin rounds or halves, toss them in 1 tablespoon olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 15-20 minutes, or until golden and tender.
- Make the lemon herb marinade: While the pasta and radishes are cooking, combine olive oil, lemon juice, minced garlic, mustard, thyme (or sage), parsley, salt, and pepper in a bowl. Whisk until everything is well combined.
- Combine the pasta and radishes: In a large mixing bowl, combine the cooked chickpea pasta, roasted radishes, and lemon herb marinade. Toss everything together until the pasta is well coated.
- Add olives: Fold in the sliced green olives to add an extra layer of flavor.
- Serve: Serve immediately, or store in the fridge for up to 2 days.
More of Our Favorite
Gluten-Free Pasta Recipes
Roasted Radish and Lemony Pasta Recipe
- Total Time: 35 minutes
- Yield: 5 1x
- Diet: Gluten Free
Description
Gluten Free chickpea pasta with a zesty lemon herb sauce, Spanish olives, and roasted radishes! Vegan friendly.
Ingredients
For the Lemon Herb Sauce
- 1 to 2 Tablespoons fresh chopped herbs (sage or tarragon -without stems)
- 1 teaspoon grated lemon
- 2 Tablespoons lemon juice
- 1 teaspoon minced garlic- 2 cloves
- 1 teaspoon onion powder or ¼ cup chopped yellow onion
- ¼ to ⅓ cup olive oil (use closer to ⅓ cup if the marinade isn’t thin enough)
- ¼ teaspoon kosher salt
- Ground pepper to taste
- ¼ teaspoon paprika or smoked paprika, optional
- 1 Tablespoon ground mustard or honey mustard
.
For the Chickpea Pasta:
- 1 cup chopped red radish or summer radish
- 2 teaspoons olive oil for roasting
- Sea salt and pepper to taste
- 16 ounces Lentil Chickpea pasta (or gluten free pasta of choice)
- Water to boil and pinch of kosher salt for pot
- Pinch of sea salt and black pepper
- 2 ounces Spanish olives (green)
- Sliced lemon and sage leaves to garnish
- Crushed black pepper to taste
Instructions
- First. Make your lemon herb sauce. Blend everything together in a food processor blender. Place in bowl and set aside or in fridge.
- Preheat oven to 400F. Toss your chopped radish in oil, pinch of sea salt/pepper, and place on baking sheet. Roast for 15-20 minutes or until radishes are lightly browned with crispy edges.
- While radishes are roasting, make your gluten free chickpea pasta. Cook pasta according to directions.
- Cook in a large pot of boiling, salted water for 5-7 minutes until pasta is al dente. Drain and rinse cold. Add the pasta back to the pot. Place pasta pot back on the stove on medium low.
- Mix in your lemon sage marinade and stir gently.
- Once radishes are done roasting, add them to your pasta, then mix in your olives.
- Place pasta in large serving bowl or individual bowls.
Garnish with lemon slices, fresh herbs, and sea salt/black pepper.
Notes
Storage: Store leftovers in a sealed container in the fridge for up to 3 days. Serve hot or cold. To reheat, add a teaspoon of olive oil to a bit of water and toss with pasta to help prevent clumping.
- Prep Time: 10
- Cook Time: 25
- Category: pasta
- Method: stove
- Cuisine: American
Nutrition
- Calories: 435
- Sugar: 3 g
- Sodium: 222 mg
- Fat: 16 g
- Saturated Fat: 1.9
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 53
- Fiber: 11
- Protein: 21
- Cholesterol: 0
I made this tonight for dinner and it’s so easy and so good! I added roasted carrots as well and loved the touch of sweetness they provided! Thanks!
Oh I love it! Great idea Courtney!
Can. I use black olives in place of the pimento olives for this dish?
I haven’t tried it yet, but I assume it would still be tasty!
I will come back here for more information latermike
Chickpea pasta is my latest obsession!
Ahh yes! Let me know if you try this!
I’m not gluten or dairy free but wow this recipe was amazing! I love the lemon and garlic together with the herbs. It tastes fresh and satisfying at the same time. I made this in advance for my husband and I for dinner, and I noticed the gluten free pasta soaked up all the sauce pretty quickly. I advise if you want it saucy to eat right away.
Oh thanks Bess! Definitely appreciate the feedback!
This was so dreamy!
Ah thanks! I’m glad you enjoyed it:)
This was SOOOO good!! I can’t believe such a simple pasta can have so much flavor! Alongside the radishes I roasted diced zucchini, carrots, and mushrooms. DELISH!
Oh yay! So glad you enjoyed it Jessica! I appreciate your feedback too!
I feel it interesting, your post gave me a new perspective! I have read many other articles about the same topic, but your article convinced me! Thanks your share!
what a great recipe. taste must be good.
This looks SO DANG delicious!!!!!
This dish is an absolute STUNNER!
Thanks stunning friend!
I love the addition of roasted radishes! What a terrific pasta!
Happy 10-year gluten-free-aversary! Loving this pasta so hard! Roasted radishes are sooo insanely good and I’m loving everything in that big bowl of yours! Bravo!
I love pasta and could eat it every day! This version is packed with goodness and so much better for me!
This dish is so pretty with all of the bright colors, and the flavors are perfect!
I love ingredient pictures.
I’ve been super curious about the chickpea pasta and intend to pick some up the next time we’re shopping.
I pinned this for when we get radishes in our CSA share. Can’t wait to try it.
I’m celebrating having my workout already done today.
Just wait till Friday. I saved an EPIC ingredient shot pic for you! swooooon
I’m excited just thinking about it.
Wow, so many awesome flavors!!
What an awesome way to eat more roasted radishes! You know I love them!
I so thought of you when I made the radish!
I just love all these flavors Lindsay!
Gluten free products have come a long way, indeed!
right?! And keto products! YAY!
Here you have shared such a nice post regarding ROASTED RADISH LEMONY CHICKPEA PASTA (VEGAN) recipe and picture seems to be so yummy and the recipe is helpful to the one wants to prepare this dish.
I’m having a serious love affair with radishes right now. Mostly I just dip them in butter, but I suppose I could spare a few to roast – HA! Love this falvor combo!
ohh butter. You’re genius bro!
Wow I never thought of roasting radishes. Need to try this. Congrats on 10 years!
well when it’s not 100F in AZ you so should try this! 😉 And thanks friend.
Chickpea pasta is my latest obsession! I am definitely trying this out!
isn’t it the best!?! Love that pasta!
I love the addition of roasted radishes! What a terrific pasta!
This really caught my eye (and my taste buds)! Not only does it look stunning, but I LOVE radishes and olives! This is perfect for a summer gathering! 🙂
I love how much protein is in this dish using the lentil pasta, without even adding any meat! I’m excited for that bright, fresh lemon dressing too 🙂