Red Pepper and Tomato Italian Spirals

A simple and quick dinner, loaded with flavor and made from mostly pantry ingredients.  Perfect for a weeknight with few ingredients on hand, this Chickapea pasta recipe is nutritious and delicious. It is a gluten-free, nut-free and vegan recipe high in protein and suitable for even the timidest home cook.

Red Pepper and Tomato Italian Spirals

  • Prep Time:  10 minutes
  • Cook Time: 10 minutes
  • Total Time:  20 minutes
  • Course: Dinner
  • Cuisine: Italian
  • Servings:  3


  • 1 package Chickapea Spirals
  • 1 Tbsp salt, (for cooking pasta)
  • 1 red bell pepper, chopped
  • ½ cup roasted red pepper, drained and chopped
  • ½ cup sundried tomatoes, packed in oil, drained and chopped
  • 1/3 cup Vegan, Gluten-free Italian dressing, or more to taste
  • ½ lemon, juice of
  • 2-4 Tbsp vegan/ gluten-free parmesan, (optional when serving)
  • Black pepper to taste
  • Finishing salt to taste


  1. Prepare Chickapea spirals to package specifications. (Heat 16 cups of water in a large pot over high heat until boiling. Add pasta and 2 Tbsp of salt to the water, decrease heat to maintain a gentle boil. Stir and cook pasta for 7 minutes.)
  2. Drain pasta and rinse with warm water.
  3. Add pasta to a mixing bowl with, fresh red pepper, roasted red pepper and sundried tomatoes,
  4. Mix in Italian dressing and plate desired portions.
  5. Top each serving with a squeeze of lemon, desired amount of vegan/gluten-free parmesan, (optional), a pinch of black pepper and finishing salt.
  6. Enjoy!

Recipe Notes:

  • Not all store-bought Italian dressings are vegan and gluten free. For this recipe, Kraft dressing was used.
  • Earth Island Grated Parmesan Cheese was used in this recipe but is an optional ingredient.