Broccoli & Chickpea Farfalle Salad

This broccoli forward pasta dish brings together the nutrients of the green florets with the heartiness of the chickpeas into an easy to make meal. As a vegetarian friendly recipe, this can be served on it's own or mixed with grilled chicken to get some added protein. This is the perfect meal to get children more comfortable with broccoli because it's easy to make in only twenty five minutes and can and will serve a family of six.


  • Whole Wheat Broccoli & Chickpea Salad1 Large Head Broccoli, cut into florets
  • 12 oz Farfalle (preferably Whole Wheat)
  • 1/4 Cup Extra Virgin Olive Oil
  • 4 Garlic Cloves, Minced
  • 1/2 Tsp. Crushed Red Pepper Flakes
  • 1 15 oz Can Chickpeas, drained and rinsed
  • 2 Lemons, juiced
  • 1/2 Cup Grated Parmesan Cheese


  1. Bring a pot of salted water to boil. Add broccoli; cook until just tender, 3 minutes. Remove broccoli with a slotted spoon; transfer to a bowl. Add pasta and cook until tender, about 10 minutes.

  2. Heat oil in a large skillet over medium - high heat. Add garlic and crushed red pepper; saute until fragrant, about 1 minute. Add chickpeas, reserved broccoli, and 1 tsp salt. Cook, stirring until heated through another 2 minutes. 

  3. Drain pasta, reserving 1/2 cup of cooking liquid. Return pasta to pot and stir in chickpeas, broccoli, and lemon juice. Stir in reserved cooking liquid a little at a time until pasta is moistened. 

  4. Sprinkle with Parmesan and serve.


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