clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
chickpea pasta with lemon herb sauce and roasted radish in serving bowl with serving spoon.

Roasted Radish and Lemony Olive Pasta {Gluten Free}

  • Author: Lindsay Cotter
  • Total Time: 35 minutes
  • Yield: 5 1x


Gluten Free chickpea pasta with a zesty lemon herb sauce, Spanish olives, and roasted radishes! Vegan friendly.


Units Scale

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 1/4 cup chopped yellow onion
  • 1/4 to 1/3 cup olive oil (use closer to 1/3 cup if the marinade isn’t thin enough)
  • 1/4 teaspoon kosher salt
  • Ground pepper to taste
  • 1/4 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


  1. First. Make your lemon herb sauce. Blend everything together in a food processor blender. Place in bowl and set aside or in fridge.
  2. 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.
  3. While radishes are roasting, make your gluten free chickpea pasta. Cook pasta according to directions.
  4. 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.
  5. Mix in your lemon sage marinade and stir gently.
  6. Once radishes are done roasting, add them to your pasta, then mix in your olives.
  7. Place pasta in large serving bowl or individual bowls.
    Garnish with lemon slices, fresh herbs, and sea salt/black pepper.
  8. Optional Mix ins and toppings (not vegan) – 1 tbsp yogurt to make extra creamy and grated parmesan. Serve hot or cold.


You can make this pasta ahead and store in fridge for up to 3 days. Serve hot or cold.

29% Daily Iron intake per serving – 5.3 mg

  • Prep Time: 10
  • Cook Time: 25
  • Category: pasta
  • Method: stove
  • Cuisine: American


  • 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

Keywords: pasta, vegan, gluten free, pasta salad, roasted vegetables, healthy, radish,