Cold pasta with caramelised lemon, chickpeas and zucchini

By the GetYourMacros team · 6 October 2026

A summer pasta to make ahead: caramelised lemon turns into a sweet-sour paste that ties together chickpeas, zucchini and olives.

• Time 30 min
• Course First course
• Diet Vegan
• Cuisine Italian
• Allergens gluten

Ingredients (1 serving)

• 70 g Pasta
• 100 g Canned chickpeas (drained)
• 120 g Zucchini
• 1 Lemon (100 g)
• 20 g Pitted olives (drained)
• 8 ml Extra virgin olive oil
• Agave syrup to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Wash the lemon, slice it paper thin with its peel on and pick out the seeds.
2. Fry the lemon slices with half the oil, then add the agave syrup and a pinch of salt and cook until soft; chop them into a paste.
3. In the same pan, season the drained chickpeas with salt and oregano for three minutes.
4. Slice the zucchini into rounds, grill them in the pan with the remaining oil and season with salt and a few mint leaves.
5. Cook the pasta in salted water, drain it al dente and rinse it under cold water to stop the cooking.
6. Combine the pasta, lemon paste, chickpeas, zucchini and olives, toss and leave in the fridge for half an hour before serving.

Tips

• The rest in the fridge is not optional: that is when the caramelised lemon spreads through the whole dish.

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