Ingredients
- ¾ pound spaghetti
- 1 (15-ounce) can chickpeas, rinsed
- ½ cup panko bread crumbs
- ¼ cup capers, drained
- ¼ cup olive oil, plus more for drizzling
- 2 cloves garlic, chopped
- ½ teaspoon ground coriander
- Kosher salt and black pepper
- ¼ cup finely chopped fresh cilantro leaves
- 2 tablespoons fresh lemon juice
How to Make It
- Cook the pasta according to the package directions; drain.
- Combine the chickpeas, bread crumbs, capers, oil, garlic, coriander, and ½ teaspoon each salt and pepper. Roast on a rimmed baking sheet at 400°F, tossing once, until crispy, 18 to 22 minutes. Toss with the pasta, cilantro, and lemon juice. Drizzle with additional oil.
