Chickpea, Sausage, and Kale Pasta


Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.


  • ½ pound short pasta

  • ¾ pound Italian sausage meat

  • 1 tablespoon olive oil, plus more for drizzling

  • 2 tablespoons minced garlic

  • 1 can (15.5 ounces) rinsed and drained chickpeas

  • 5 cups ribbed and shredded kale

  • ½ cup grated Parmesan

  • Salt and pepper

  • Lemon juice, for drizzling


  1. Cook pasta, then drain. In a skillet, cook sausage meat in 1 tablespoon olive oil until opaque, breaking up with a spoon. Add garlic and cook 30 seconds. Add chickpeas and cook 3 minutes. Add kale and wilt. Add pasta and Parmesan; season. Drizzle with olive oil and lemon juice.

    Bryan Gardner
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