Easy Pasta Recipe:
Pasta with Marinated Chickpeas and Corn

The great thing about this easy pasta recipe - besides its wonderful taste - is that you do all the prep work in the morning!

When you get home, the sauce is marinated and ready. Just cook the pasta, toss it all together, and enjoy!

Pasta with Chickpeas

I enjoy the variety of textures in this dish almost as much as I enjoy the interesting combination of flavors. The soft cheese, the chewy chickpeas, the juicy corn .... I think I'll make this tonight!

Check that you have these staples at home

  • in the cupboard

    • canned chickpeas
    • balsamic vinegar
    • olive oil
    • garlic
    • dried thyme
    • dried oregano
    • pasta shells

  • in the fridge or freezer

    • frozen corn
    • mozzarella cheese
    • Parmesan cheese

Get out your equipment

  • Essential

    • a large bowl
    • a can opener
    • measuring cups and spoons
    • a cutting board and sharp knife
    • a pasta pot or large saucepan
    • a pasta strainer
    • a wooden spoon or other mixing spoon
    • aluminum foil or a clean towel (for covering the bowl)

  • Nice to have but not necessary

    • a garlic press (if not, mince the garlic with a sharp knife)
    • a rotary cheese grater for the Parmesan

    The recipe

    1 can (12 oz/341 mL) cooked chickpeas

    1 1/2 cups/375 mL corn

    1/4 cup/60 mL balsamic vinegar

    3 Tbsp/45 mL olive oil

    2 cloves garlic, pressed

    1/2 tsp/2 mL dried thyme

    1/2 tsp/2 mL dried oregano

    1/2 lb/250 g mozzarella cheese, in small cubes

    3/4 lb/375 g (about 5 cups/1250 mL) medium sized pasta shells

    1/4 cup/60 mL grated Parmesan cheese

    In the morning, combine the chickpeas, corn, balsamic vinegar, olive oil, garlic, thyme, oregano and mozzarella in a large bowl.


    At suppertime, cook the pasta according to package directions.

    Drain the pasta and add it to the bowl.

    Toss well to mix.

    Add the Parmesan cheese.

    Toss again.


    • Cook and soak chickpeas from scratch. You'll need about 1 1/2 cups/375 mL cooked chickpeas.

    • Use canned corn, or fresh cooked corn kernels, instead of frozen corn.

    Ideas for making this recipe your own

    • Try using another vinegar in place of the balsamic vinegar. (I haven't tried this, though, because I love balsamic vinegar!

    • Try using another mild cheese instead of the mozzarella.

    • What other vegetable could you add, besides (or as well as) the corn?


    • Can't find chickpeas? Another name for them is garbanzo beans.

    • There is no need to thaw the frozen corn. It will have thawed by the end of the day.

    • If you use canned corn or canned chickpeas, be sure to rinse them. Many brands have added salt or other additives.

    • I prefer using a block of Parmesan cheese, and grating it as needed. You can also use pre-grated cheese from the deli.

    Menu suggestion

    Serve this dish with