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Pasta e Ceci With Lemon and Parsley – Recipe 🍋

This simple pasta e ceci recipe incorporates bright lemon zest and fresh parsley and can be served as a warm meal or a cold pasta salad!

This simple pasta e ceci recipe incorporates fresh parsley and bright lemon zest. It makes a great meal served warm and an awesome pasta salad served cold. You can prepare the chickpeas any way you like whether it’s straight from a can, sauteed or fried (like this delicious recipe here). I personally love fried chickpeas and they add nice texture to this dish. I added lots of fresh ground black pepper; red pepper flakes would make a great addition as well! This recipe serves 2-3 people.


  • 8 oz pasta
  • 15 oz chickpeas (canned, baked, sauteed or fried)
  • 1/2 cup Parmigiano-Reggiano
  • Fresh grated lemon zest from 1 lemon
  • 1 bunch fresh parsley, roughly chopped
  • Kosher salt and fresh ground black pepper to taste


  1. Cook pasta of your choice in a pot of salted, boiling water until al dente. Reserve a cup of pasta water before draining.
  2. Add chickpeas, Parmigiano and a splash or so of pasta water to the pasta and stir or toss to combine. 
  3. Add lemon zest and chopped parsley then salt and pepper to taste. 
  4. Serve with Pinot Grigio or Prosecco.

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