This dish comes together incredibly fast, with everything done in the time it takes to boil your noodles. Between the nutty-flavored multi-grain noodles and the sweet and savory flavor of the peanut sauce, it's sure to delight your tastebuds and tummy.
4 Servings Recipe By Pin Print
Thai Chickpea Pasta


  • 1 tablespoon chop Cilantro, Fresh
  • ½ ounces Peanuts, Unsalted
  • 1 ½ teaspoons Honey
  • 2 tablespoons Peanut Butter, Creamy
  • 1 cup drain Garbanzo Beans (Chick Peas), Canned
  • 1 tablespoon Orange Juice
  • ½ cups Salsa
  • 1 teaspoon Soy Sauce
  • Make It Now / Serving Day Ingredients

    These ingredients are to be used 1) promptly if you "Make it Now" — to serve immediately, or 2) after freezing if you "Make From Frozen" — for the day you serve and eat it.

  • 3 ½ cups cook Linguine

Freezer Containers


  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cook pasta according to package directions.
  2. Meanwhile combine all other ingredients except peanuts and cilantro in a large bowl and microwave for 1 minute or until heated through.
  3. Mix sauce with pasta, garnish with peanuts and cilantro and serve

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide cilantro and peanuts among pint bags and freeze.
  2. Mix remaining ingredients and divide among remaining 1/2 gallon freezer bags and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Heat sauce in microwave for 1 minute;
  3. Serve sauce over cooked pasta.
  4. Garnish with peanuts and cilantro.


Join the discussion
  1. This was SO good! Made it last night–doubled the sauce (and used chunky peanut butter!) and made a whole box of pasta. Even better as leftovers the next day. THANK YOU!

    1. I LOVE it with chunky peanut butter, too. I’m so glad you liked it as much as I do. Now I need to whip up another batch. Yum! Thanks for letting us know.

  2. I made this last night with sauteed zucchini, squash, onion and pepper. Used Japanese rice noodles instead of whole-grain ones…Super yum. Added some chicken to satisfy the carnivorous husband, but I was OK with just the chickpeas. Thanks so much for sharing, I have had this bookmarked for months but was too scared to try, the ingredients seem so odd together, but it was perfect!

    1. I’m so glad you liked it, Michelle. It does seem weird at first, but when you break down the ingredients of a more traditional Thai peanut sauce, it’s pretty similar. And this is so much easier to throw together! Glad the carnivorous hubby was able to enjoy it, too!

  3. I made this exactly as called for except I subbed Japanese soba noodles and added red pepper flakes for heat. Loved it!!!! So good -thank you!

  4. I made this and it was great! Any ideas for side dishes that go well with it for a dinner party? Or dessert ideas?

    1. I think some spring rolls would be great with this. Maybe these Vegan Thai-Style Dumplings… or these Baked Chicken (with chopped chickpeas subbed in for chicken) and Vegetable Spring Rolls: pudding or Thai sticky rice would be a great dessert, maybe in some fancy little tea cups for your guests!I’m so glad you liked the recipe, let us know how the dinner party goes.

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