Recipe description
June 11, 2026
Chickpea Pasta with Broccoli Pesto
A fiber-rich pasta that supports gentle digestion and plant diversity.
92%
General Gut Health Match
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from chickpeas, broccoli, and pasta.
- Includes colorful plant foods that support dietary diversity.
- Balanced with protein, healthy fats, and slow carbohydrates.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Pasta, gluten free
2
cup
Broccoli
32
tablespoon
Basil
12
teaspoon
Garlic
2
piece
Oil, olive
3
tablespoon
Cheese, parmesan
4
tablespoon
Instructions
1
Cook the chickpea pasta according to package instructions until al dente.
2
Meanwhile, steam the broccoli until tender.
3
In a food processor, combine the steamed broccoli, pesto, olive oil, salt, and pepper. Blend until smooth.
4
Toss the cooked chickpea pasta with the broccoli pesto until well coated.
5
Serve warm and enjoy!
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Nutrition
520 kcal
Calories
24 g
Protein
68 g
Carbohydrates
12 g
Fiber
6 g
Sugar
18 g
Fat
3 g
Saturated fat
1.0 g
Salt
FAQ
What are the main components of this dish?
Chickpeas, pasta, and broccoli pesto form the base, with optional extra greens or seasonal vegetables.
Is this dish vegan or vegetarian?
It’s plant-based and can be vegan if the pesto is dairy-free; check for cheese or dairy in the pesto.
Is it gluten-free?
It depends on the pasta; use gluten-free pasta to make it gluten-free.
What makes it digestion-friendly?
Fiber from chickpeas and broccoli, plus gentle fats and balanced portions.
How should I store leftovers?
Cool, refrigerate in an airtight container within 2 hours, and use within 2–3 days.
How do I reheat without losing flavor or texture?
Reheat on the stovetop with a splash of water or olive oil, or gently in the microwave.
Can I freeze this dish?
You can freeze cooked components separately (chickpeas, broccoli pesto, pasta); texture may change.
What substitutions or add-ins work well?
Try different vegetables, gluten-free or legume-based pasta, lemon zest, herbs, nuts, or extra greens.
How can I keep the flavor with less salt?
Use fresh herbs, garlic, lemon juice, olive oil, and low-sodium ingredients.
How does this dish compare in protein and fiber?
Chickpeas provide plant-based protein and fiber; broccoli adds additional fiber and polyphenols.
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