Spring Vegetable Chickpea Pasta

This vegetable chickpea pasta recipe is filled with all the fresh flavors of the eagerly awaited spring season!  Peas, sugar snap peas, green onions, lemon, radishes and even radish leaves!  Get ready to shed those heavy winter meals and jump into healthy fresh deliciousness!

Spring Vegetable Chickpea Pasta | Simply Fresh Dinners

I make a spring vegetable pasta every year because I LOVE pasta but I also get serious spring fever in mid-February and my hyper need for warm weather drives everyone crazy.  Solution – start dishing up foods that are fresh, light and crisp.

Since I’ve teamed up with Chickapea Pasta, I’ve never looked back.  I love knowing I can satisfy my cravings with this healthy and delicious pasta.  You can see the recipes I’ve created for them here.  It’s so inspiring to be on an innovative team that is changing the game for families!


Use radish leaves to add a peppery flavor to this easy pasta dish | Simply Fresh Dinner

I included both the radish and it’s leaves in this recipe and their peppery flavor adds an extra oomphh that makes the dish just more delicious.  Did you know that radish leaves contain potassium, calcium and a whole host of vitamins?  Check out this site to discover all the nutritious goodness in these forgotten leaves.

Spring Vegetable Chickpea Pasta | Simply Fresh Dinners

Adding burrata cheese to this is an extra treat. (leave this out if you’re wanting vegan) The creamy contrast to the crisp veggies makes me do the happy dance.  This dish is easy to make ahead and bring to a picnic or serve as a pretty lunch to guests.  I steamed some mussels in white wine sauce to go along with these and it was a perfect dinner.

The weather is changing drastically every day but one thing I can count on is transporting myself to a warmer climate when I eat this dish.   Don’t forget to share your spring dishes with us here by hashtagging me on Instagram. #simplyfreshdinners.  I love getting a peek into your kitchen!  Cheers!


5 from 2 votes

Spring Vegetable Chickpea Pasta

This vegetable chickpea pasta recipe is filled with all the fresh flavors of the eagerly awaited spring season! Peas, sugar snap peas, green onions, lemon, radishes and even radish leaves! Get ready to shed those heavy winter meals and jump into healthy fresh deliciousness!
Course Main Course
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Robyn


  • 2 boxes Chickapea Pasta shells
  • 1 cup fresh peas (250 g)
  • 1 cup sugar snap peas, washed and trimmed (250 g)
  • 2 lemons
  • 1 tbsp Dijon mustard (15 mL)
  • 1 tbsp extra virgin olive oil (15 mL)
  • dash freshly ground black pepper
  • 3 tbsp fresh chives, chopped (20 g)
  • greens from radishes, washed and dried
  • 1 tbsp fresh dill (6 g)
  • 3 radishes, washed and sliced thinly
  • 3 green onions, washed and chopped
  • 1/4 cup burrata cheese (22 g)


  1. Cook the pasta for 5 minutes. Add peas and sugar snap peas for the last 3 minutes of cooking time. Save 4 tablespoons of pasta water before draining and rinsing with cold water
  2. In large sauce pan, squeeze juice from a whole lemon, and add the zest from half a lemon, mustard, olive oil and black pepper. Warm through on low heat,stirring to mix well.

  3. Add reserved pasta water to the lemon sauce, mixing well. Add chives and radish leaves; saute for 1 minute. Add pasta and veggies tossing to combine well.
  4. Divide among four plates and top with radishes, green onions and burrata cheese.



  • Reply
    Jennifer @ Seasons and Suppers
    March 14, 2017 at 8:56 am

    What a lovely bowl of pasta and I love your addition of burrata! Just the flavours I’m craving right now 🙂
    Jennifer @ Seasons and Suppers recently posted…Warm Spiced Beef Hot PotMy Profile

  • Reply
    March 14, 2017 at 4:16 pm

    Buratta cheese? What’s that?

    -Just a silly man trying to gather recipes I can make for my wife 🙂

    • Reply
      March 15, 2017 at 9:29 pm

      Hi there, Benny,

      Burrata cheese is a fresh Italian cheese made from mozzarella and cream. It’s decadent and delicious and you can only have a few little dollops if you’re wanting to keep the dish calorie smart. But oh, it’s so worth it!
      Thanks for stopping by. Let me know what kind of recipe you’re looking for and I can make some recommendations!

  • Reply
    blair @ The Seasoned Mom
    March 14, 2017 at 6:27 pm

    So pretty, Robyn! I just took some photos today with spring flowers and they automatically make everything look better! 🙂 Meanwhile there’s snow on the ground…

    I’ll be dreaming of spring (and this pasta) dish until the sun reappears in Virginia!
    blair @ The Seasoned Mom recently posted…One Skillet Chicken Sausage and TortelliniMy Profile

    • Reply
      March 17, 2017 at 4:05 am

      Thanks, Blair! I just love the daffodils and tulips in the spring. It sure has been a long winter. I do wish spring lasted longer – it’s my favourite time of year.
      Robyn recently posted…Spring Vegetable Chickpea PastaMy Profile

  • Reply
    John/Kitchen Riffs
    March 15, 2017 at 10:59 am

    Love pasta — so satisfying, isn’t it? And really like a veggie-heavy recipe like this. This looks gorgeous! And I’ll bet is really tasty. Thanks!
    John/Kitchen Riffs recently posted…Corned Beef, Cabbage, and Potato GratinMy Profile

    • Reply
      March 17, 2017 at 4:07 am

      I love this pasta, John. It satisfies my cravings and gives me a healthy dose of protein. What I love best is that it’s super easy too! Thanks for stopping by 🙂
      Robyn recently posted…Spring Vegetable Chickpea PastaMy Profile

  • Reply
    24 Spring Vegetables Recipes - Beyond Mere Sustenance
    March 15, 2017 at 4:28 pm

    […] Spring Vegetable Chick Pea Pasta / Simply Fresh Dinners (Robyn Gleason) […]

  • Reply
    Tricia @ Saving room for dessert
    March 16, 2017 at 7:36 am

    What a beautifully composed dish Robyn! Peas are the perfect choice in this recipe – I love everything about it! Jennifer is right – it’s what we’re craving these days. Thank you – sharing and pinning!
    Tricia @ Saving room for dessert recently posted…Jameson & Ginger Ale with LimeMy Profile

    • Reply
      March 17, 2017 at 3:59 am

      Thanks so much, Tricia! I’m with you guys – I need spring veggies in my meals right now and I can’t wait to visit the farms and their fabulous produce. I get excited every single year!

  • Reply
    March 16, 2017 at 8:40 am

    I would love to eat the CRAP out of chickpea pasta – however, I know for a fact that if I did… I would have to sleep in the other room, BAH HA HA HA HA HA AH AH! If you catch my… Smell? 😉 I tried edamame pasta once…………..

    • Reply
      March 17, 2017 at 4:00 am

      Haha, you kooky girl! Or now I have to say ‘you kooky married lady’! 🙂
      I haven’t even heard of edamame pasta – interesting!

  • Reply
    sue | theviewfromgreatisland
    March 18, 2017 at 12:34 pm

    This is such a lovely dish, Robin, I’m super ready for spring eating !
    sue | theviewfromgreatisland recently posted…Irish Oatmeal Soda BreadMy Profile

  • Reply
    Karen (Back Road Journal)
    March 18, 2017 at 3:56 pm

    This looks like a fresh from the garden spring meal.
    Karen (Back Road Journal) recently posted…Couscous, A Savory Side DishMy Profile

  • Reply
    March 22, 2017 at 7:13 pm

    Hi Robyn, oh I saw this on IG but must of not received the email notice. What a lovely and fresh meal you have created, just looking at this meal transports me to a spring garden. Love the presentation. This is my kind of meal for sure.
    cheri recently posted…Strawberry Basil Ice CreamMy Profile

  • Reply
    Bam's Kitchen
    March 25, 2017 at 6:51 pm

    Mother Nature is really confused at the moment and the geese are taking refuge on our roof…however, there is no doubt this is the most spring inspired delicious dish I have seen yet. Loving that rustic plate.
    Bam’s Kitchen recently posted…Baked Tilapia with Caramelized Onion LentilsMy Profile

  • Leave a Reply

    CommentLuv badge