Step 1

Fill a large cooking pot with water and bring it to a boil.  Add in your pasta, give it a good stir and cook according to package directions.  A big pinch of salt can be added to the water for more flavor, if desired.  Drain pasta and add it back to the pot.

Step 2

Make the chickpeas and green sauce while the pasta is cooking.  Heat a small sized pan over medium heat and add the olive oil.  Once oil is heated, add in the chickpeas, garlic powder, paprika and salt and pepper.  Give chickpeas a good mix and cook until they are browned and crispy, about 10 minutes, stirring occasionally.

Step 3

To a blender, add the cilantro, parsley, green onion, jalapeños, garlic, maple syrup, lemon juice, olive oil and salt and pepper.  Blend until a velvety sauce has formed, about 1 minute.  Give the sauce a taste and add extra salt, if needed.

Step 4

Pour the lemon herb sauce over the drained pasta and mix until combined.  Next, add in the nutritional yeast and mix again until it is fully incorporated.  You can either mix in all the chickpeas and tomatoes, or you can top each individual portion with desired amount of each.  Enjoy!