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June 8, 2020

Roasted Vegetable Chickpea Pasta Salad

This roasted vegetable chickpea pasta salad is packed with zucchini, yellow squash, bell peppers and cherry tomatoes plus crispy chickpeas.

This roasted vegetable chickpea pasta salad is packed with zucchini, yellow squash, bell peppers and cherry tomatoes plus crispy chickpeas.

Roasted Vegetable Chickpea Pasta Salad

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.

Roasted Vegetable Chickpea Pasta Salad

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.

Roasted Vegetable Chickpea Pasta Salad

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.

Is Chickpea Pasta Healthy?

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.

The Ingredients

This is what you need for this pasta salad:

  • Chickpea pasta
  • Zucchini
  • Yellow squash
  • Bell peppers
  • Chickpeas
  • Olive oil
  • Scallions
  • Salt & pepper

How To Make Roasted Vegetable Chickpea 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.

Roasted Vegetable Chickpea Pasta Salad

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.

Try These Other Pasta Salads

Roasted Tomato Garlic Pasta Salad

Strawberry Cucumber Pasta Salad

Southwestern Pasta Salad

Roasted Broccolini Zucchini Pasta Salad

Heriloom Tomato Bruschetta Pasta Salad

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Roasted Vegetable Chickpea Pasta Salad

Roasted Vegetable Chickpea Pasta Salad

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4 1x

This roasted vegetable chickpea pasta salad is packed with zucchini, yellow squash, bell peppers and cherry tomatoes plus crispy chickpeas.

Ingredients

  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 2 bell peppers, diced
  • 1 pint cherry tomatoes, halved
  • 115 ounce can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 ounces chickpea fusilli or rotini
  • 2 scallions sliced
  • Salt and black pepper to taste

Instructions

  1. Preheat the oven to 400 degrees F.
  2. In a large bowl, combine the zucchini, squash, peppers, tomatoes and chickpeas. Toss with olive oil, salt and pepper.
  3. Spread the vegetables in a single layer across 2 sheet pans.
  4. Roast the vegetables until they are browned at the edges and the chickpeas are crispy, about 30 minutes.
  5. While the vegetables are in the oven, cook the pasta according to the package instructions. Drain and rinse with cold water.
  6. Transfer the pasta to a large bowl. Spoon the vegetables and leftover olive oil on the pans into the pasta stirring to combine. Season with salt and pepper to taste.
  7. Serve warm, at room temperature or chilled from the refrigerator.
  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4 1x

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Recipe rating

  1. Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.