I stumbled onto a really yummy and incredibly simple Thai Chicken Pasta dish a few months ago and just new it would make the perfect chickpea dish. So today I’m sharing Thai Chickpea Pasta. It’s going to be part of a fantastic April menu that includes Chocolate Chip Quinoa Muffins {Vegetarian}, Quinoa and Kale Mini Quiches {Vegetarian}, and Chickpea Brown Rice Burgers {Vegan}.

Thai Chickpea Pasta

Ingredients

3 ounces uncooked whole wheat linguine
1/2 cup salsa
2 tablespoons reduced-fat creamy peanut butter
1 tablespoon orange juice
1-1/2 teaspoons honey
1 teaspoon reduced-sodium soy sauce
1 cup cooked chickpeas
1 tablespoon chopped unsalted peanuts
1 tablespoon minced fresh cilantro

Method

Cook linguine.

Combine the salsa, peanut butter, orange juice, honey and soy sauce. Cover and heat on medium in a saucepan.

Add the chickpeas; heat through.
Drain linguine. Serve with chickpea mixture.

Garnish with peanuts and cilantro.

The Results
The kids and I, and my mom, loved this dish. The kids ate theirs separately (noodles with sauce on the side) because they’re on this kick about eating the ingredients separately. I was pleasantly surprised about the taste of the multi-grain noodles. I haven’t tried whole wheat or multi-grain noodles in a long time (I held a long grudge against their flavor). They were really tasty! And the peanut butter and salsa sauce was rich and flavorful. It tasted nearly as good as the more complicated Thai Peanut Sauces (see Thai Chickpea Pizza) and took about a tenth of the time and effort.

This post shared at Gallery of Favorites, Fresh Bites Friday, Friday Favorites, Frugal Fridays and I’m Lovin’ It.