June 8, 2020
This roasted vegetable chickpea pasta salad is packed with zucchini, yellow squash, bell peppers and cherry tomatoes plus crispy chickpeas.
Saturday was the day—our first CSA pickup of the season.This is only the second time that I’ve committed to a weekly fruit and veggie box instead of shopping myself at the farmers market.Since it doesn’t look like the markets will end up opening like usual this summer in Chicago, it’s best way I could support a farm and get my weekly produce.
During my first CSA experience, the amount totally overwhelmed me even though it only ran from October to early December.I chopped most of the veggies and stashed them in the freezer for soup. The squash and other root vegetables sat on the counter until I roasted them.
Spring and summer produce doesn’t have that kind of shelf life. You have to use them pretty quickly or else they will go bad.
In anticipation of being bombarded, in a good way, with an assortment of greens, fruits and veggies, I decided to clean out what I had my kitchen.I made roasted vegetable chickpea pasta salad.It was a super easy way to use a lot all at once.
Yes! I have fallen hard for this garbanzo bean-based pasta for so many reasons. It has more protein and fiber than regular pasta.
Also, it is gluten-free. It’s become so popular that you will see nearly all the expected pasta shapes when you are at the grocery.
This is what you need for this pasta salad:
First, I preheat the oven to 400 degrees F. In a big bowl, I combine diced zucchini, yellow squash, bell peppers, halved cherry tomatoes and chickpeas. With a big glug of olive oil and a generous sprinkle salt and pepper, I toss all the vegetables together and spread them across two sheet pans.
While they are in the oven, I make the pasta on the stove in a pot of boiling salted water.Chickpea is my favorite kind of alternative pasta. And I love going all in eating it with actual chickpeas especially ones that have been roasted and are crispy.
Once the vegetables are roasted and brown at the edges, I fold them warm into the corkscrew-shaped pasta with sliced scallions. I use a spoon to scoop up all the olive oil leftover on the sheet pans. The tomatoes break up as you stir them in, so they add more flavor. There is no need for anything else besides a little salt and pepper to taste. You can eat this roasted vegetable chickpea pasta salad warm, at room temperature or cold from the fridge.
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