Caprese Pasta With Chickpeas

In spite of what some people may think, dinner doesn’t have to include meat to satisfy everyone. This quick and delicious stovetop-only meal will satiate even the most dedicated carnivore.

Ingredients

12 ounces gluten-free pasta, your favorite kind
1 15-ounce can chickpeas, drained and rinsed
3½ cups sliced cherry tomatoes
8 ounces fresh mozzarella cheese, cut into bite-size chunks
¼ cup chopped fresh basil
1 clove garlic, minced
3 teaspoons extra-virgin olive oil
2 teaspoons balsamic vinegar
½ teaspoon salt, or more to taste
Crushed red pepper flakes, to taste

Directions

Bring a large pot of water to a boil and cook pasta according to package directions. Drain pasta and place it back in the pot.

Add all the remaining ingredients and mix until combined. Pasta can be served warm or cool.

Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at shelikesfood.com.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.