The arrival of spring often inspires a craving for lighter, brighter dishes, and nothing says “spring” quite like a lemony pasta. The combination of zesty lemon, salty feta cheese, and tender pasta has quickly become a personal favorite, leading to the creation of this irresistible Chickpea Pasta with Feta. It’s a dish I find myself returning to again and again.

Many of you might be familiar with the viral **baked feta pasta dish** that took the internet by storm. While that recipe is undeniably delicious, this Chickpea Pasta with Feta offers a fresh, stove-top twist that’s just as captivating and incredibly easy to prepare. My love for feta in pasta is deep-seated, as you might gather from other recipes like this **Greek Village Salad**, **Mediterranean Bean Salad**, or this **Mediterranean Veggie Sandwich**, where its briny notes elevate every bite.

I’m thrilled to partner with the American Dairy Association Mideast today to bring you this effortlessly delicious and vibrant pasta dish. It’s a testament to how dairy can enrich simple ingredients into a truly memorable meal. If you’re a fan of pasta, you might also enjoy exploring other popular recipes such as **Lemon Garlic Shrimp Pasta**, **Shrimp Pesto Pasta**, **Mediterranean Orzo Pasta**, or the comforting **Instant Pot Turkey Taco Pasta**.

Why You Will Love This Chickpea Feta Pasta

This Chickpea Pasta with Feta isn’t just another pasta dish; it’s a culinary experience designed for ease and enjoyment. Here’s why it’s bound to become a staple in your kitchen:

• Effortlessly Quick: Ready in about 30 minutes, it’s perfect for busy weeknights when you need a delicious meal on the table fast.
• Bursting with Fresh Flavors: The combination of zesty lemon, savory feta, and peppery arugula creates a bright and invigorating taste profile.
• Rich and Creamy (Yet Light): A delicate sauce made with milk and feta offers a satisfying creaminess without being overly heavy.
• Hearty & Wholesome: Chickpeas add a wonderful source of plant-based protein and fiber, making this a fulfilling vegetarian option.
• Customizable: Easily adaptable to your preferences, whether you want to add more vegetables, different herbs, or a touch of spice.
• Seasonal Appeal: Its light and fresh character makes it an ideal dish for spring and summer, though it’s comforting enough to enjoy year-round.

• Milk: For this recipe, I use 2% milk to create a creamy yet light sauce. The fat content in 2% milk provides a good balance of richness without being too heavy. You can certainly substitute with any dairy milk you prefer, from whole milk for a richer sauce to skim milk for a lighter texture (though skim milk may result in a thinner consistency and slightly less flavor). Lactose-free milk also works wonderfully, though it can lend a slightly sweeter note to the dish.
• Feta Cheese: The star of the creamy component! I adore the distinct saltiness and tangy flavor of feta. When gently heated with the milk, it melts down beautifully to form a silky, savory sauce. If you’re looking for alternatives or wish to experiment, goat cheese can offer a similar tang, while mozzarella or Parmesan cheese will provide different flavor profiles and melting properties.
• Pasta: The choice of pasta can greatly influence the dish’s texture and how well the sauce clings. I typically opt for medium or large-shaped pasta, such as penne, rigatoni, or fusilli. These shapes are excellent at holding the creamy sauce and chickpeas. While smaller shapes like orzo can work, I find that slightly larger pasta ensures a more satisfying bite and better distribution of all the ingredients. Feel free to use gluten-free pasta if needed; just ensure it’s cooked according to package directions to achieve that perfect al dente texture.
• Spices: My go-to spices for this dish are simple yet effective: Italian seasoning and a pinch of crushed red pepper for a subtle warmth. However, the world of spices is your oyster! Consider adding paprika for a touch of smoky sweetness, sumac for an additional bright, tangy note (often used in Mediterranean cuisine), or za’atar for its unique herbal and nutty aroma. Adjust to your personal taste.
• Lemon: This recipe truly celebrates the bright, refreshing power of lemon, utilizing both fresh lemon juice and zest. The zest is packed with aromatic oils that impart a more intense lemon flavor than juice alone. If you prefer a less pronounced lemon taste, you can omit the zest entirely and reduce the lemon juice to that of a single lemon. Always use fresh lemons for the best results!
• Chickpeas: I love the texture and protein boost that chickpeas bring to pasta dishes. They absorb the flavors of the sauce beautifully. If chickpeas aren’t your favorite, you can easily substitute them with cannellini beans for a similar creamy texture or even small lentils for a different earthy dimension. For an extra layer of flavor and texture, try roasting the chickpeas lightly before adding them to the pasta.
• Greens: Adding fresh greens is an excellent way to introduce color, nutrients, and a contrasting texture. For this dish, peppery arugula is my top choice, as its slight bitterness perfectly complements the creamy, tangy sauce. Other fantastic options include fresh spinach (which wilts down easily), robust kale (massaged or lightly sautéed for tenderness), or colorful Swiss chard.
• Optional Additions: Consider adding cherry tomatoes for a burst of sweetness, sun-dried tomatoes for intense umami, or chopped bell peppers for extra crunch and vitamins. For a non-vegetarian option, grilled chicken or shrimp would be excellent additions. Fresh herbs like dill, mint, or basil can also elevate the flavor profile.

Crafting Your Delicious Chickpea Pasta: Step-by-Step

This light and lemony chickpea pasta comes together easily with just a few simple steps. Follow these instructions for a perfect creamy sauce and perfectly cooked pasta.

Step 1: Boil Your Pasta to Perfection

Start by filling a large pot with water, adding a generous pinch of salt – this seasons the pasta from the inside out. Bring the salted water to a rolling boil. Add your chosen pasta (medium or large shapes work best here). Cook until it’s just past al dente, meaning it’s tender but still has a slight bite, ensuring it won’t get mushy when combined with the sauce. Before draining, remember to reserve about 1 cup of the starchy pasta water. This liquid gold is crucial for adjusting the sauce’s consistency later on.

Step 2: Prepare Your Creamy Base

While your pasta is cooking, heat a large skillet or deep pan over medium heat. Add the butter and let it melt until it’s shimmering. If you prefer, you can substitute olive oil for the butter. The fat is essential for building the roux that will thicken our sauce.

Step 3: Sauté Aromatics and Create the Roux

Add the diced shallots to the melted butter and sauté for about 2 minutes until they soften and become translucent, releasing their delicate aroma. Next, add the minced garlic and continue to sauté for another 2 minutes, or until the garlic becomes fragrant. Be careful not to burn the garlic, as this can make it bitter. Sprinkle in the all-purpose flour and whisk it continuously for about 1 minute until it’s lightly browned. This creates a roux, which will act as the thickening agent for your creamy sauce.

Step 4: Whisk in Lemon and Milk to Form the Sauce

Gradually stir in the lemon juice and lemon zest, allowing the bright citrus to mingle with the cooked aromatics and roux. Then, slowly add 1 cup of the milk, whisking constantly to prevent lumps. Once fully incorporated, add the remaining 1 cup of milk and continue whisking until the sauce begins to thicken to your desired consistency. If you’re using a lower-fat milk, you might need to whisk in an additional 1 or 2 tablespoons of flour to achieve a thicker sauce. Conversely, if the sauce becomes too thick, use some of your reserved pasta water to thin it out to a perfect silky texture.

Step 5: Season and Simmer for Flavor Depth

Stir in the Italian seasoning and 3 ounces of crumbled feta cheese. Allow the sauce to simmer gently for about 2 minutes, stirring occasionally, until the feta has melted into the sauce, making it even creamier and more flavorful. This brief simmer allows the flavors to meld beautifully. Once the pasta is cooked, reserve approximately 1/2 cup of the cooking water, then drain the pasta thoroughly.

Step 6: Combine, Garnish, and Serve Warm

Add the drained pasta, chickpeas, and fresh arugula directly into the skillet with the creamy feta-lemon sauce. Gently stir all the ingredients together until the pasta is fully coated and the arugula has just begun to wilt. For an extra boost of flavor and to ensure a perfectly silky sauce, stir in 2 to 3 tablespoons of the reserved hot pasta water; the starch helps bind the sauce to the pasta. Transfer the pasta to serving bowls, then garnish generously with the remaining 3 ounces of crumbled feta cheese, fresh parsley, a sprinkle of crushed red pepper for a kick, pine nuts for added texture and richness, and a final flourish of lemon zest. Serve this delightful Chickpea Pasta with Feta warm and enjoy!