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rustic pasta with cheesy chickpea crumble and heirloom tomatoes - The First Mess

Rustic Pasta with Cheesy Chickpea Crumble & Heirloom Tomatoes

Rustic vegan pasta with late summer tomatoes and a savoury-crunchy topping made from chickpeas. Simple, healthy, and delicious plant-based dinner that has only 10 ingredients.
Cuisine American, Italian
Diet Vegan, Vegetarian
Keyword basil, chickpeas, fall, garlic, heirloom tomatoes, herbs, lemon, nutritional yeast, olive oil, pasta, pine nuts, summer, tomatoes
Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 4 hours
Total Time 4 hours 45 minutes
Servings 4


  • 2 heaped pints of small tomatoes
  • 3 tablespoons + 1 teaspoon extra virgin olive oil divided
  • 1 small clove of garlic finely grated
  • ¼ cup fresh basil leaves sliced + extra
  • sea salt and ground black pepper to taste
  • 1 cup cooked chickpeas
  • ¼ cup raw pine nuts
  • 1-2 tablespoons nutritional yeast
  • ¼ teaspoon garlic powder
  • ½ teaspoon lemon zest
  • 1 lb 454 grams fresh, store-bought pappardelle pasta (see note)


  • Slice all of the small tomatoes in half or into bite-sized pieces. Transfer the tomatoes to a large bowl. Toss the tomatoes with 3 tablespoons of the olive oil, garlic, basil, salt, and pepper. Cover the bowl and let it sit for 4 hours.
  • Preheat the oven to 400°F.
  • Towel dry the chickpeas as thoroughly as possible, and transfer them to a baking sheet. Toss the chickpeas with the remaining olive oil, salt and pepper. Slide the tray into the oven and roast until slightly crisp and browned, about 12 minutes. Remove the chickpeas from the oven and scatter the pine nuts onto the baking sheet. Roast pine nuts and chickpeas another 4-6 minutes, or until pine nuts are browned. Allow chickpeas and pine nuts to cool completely.
  • In a food processor, combine the roasted chickpeas and pine nuts, nutritional yeast, garlic powder, lemon zest, and salt to taste. Pulse until you have a crumbly mixture. Set aside.
  • Cook the pasta according to package directions and drain. Transfer cooked pasta to the bowl with the tomatoes and toss. Top the rustic pasta with the cheesy chickpea crumble mixture and extra sliced basil. Serve immediately. If you have leftover chickpea crumble, it keeps in a sealed container in the refrigerator for about 4 days.


  • I purchased some fresh lasagna sheets and just cut those into the pappardelle, but you could certainly use dried as well.
  • If you want to double up on the chickpea goodness, you could even do this with a chickpea-based pasta like Banza.