Roasted Vegetable Chickpea Pasta Salad

There’s nothing better than a sheet pan fill in the blank. Any recipe that involves a lot of vegetables roasted in a hot oven is always a win. And before you correct me, I know this roasted veggie chickpea pasta salad is technically not full a sheet pan meal because you have to simmer the noodles on the stove, but it still has all that convenience. And most importantly, it’s tasty and has plenty of crispy, golden chickpeas. (Yes, the same ones I use to top my chickpea spinach stuffed sweet potatoes.)

Why You Need This Recipe

The Ingredients

This is what you need:

• Vegetables: I include a mix of diced zucchini, yellow squash and red peppers and halved grape tomatoes.  They roast together with the chickpeas on the pan.
• Chickpeas: Open a can, drain and rinse them before adding these garbanzo beans to the veggies.
• Pasta: I like doubling down and using chickpea pasta with the roasted chickpeas, but you can use any type that you have in your pantry like whole wheat pasta. Shorter shapes work best such as rotini, gemelli or penne.
• Garlic cloves roast in the oven, and then they get mashed into the dressing.
• Olive oil: For the best flavor, use extra virgin olive oil.
• Parmesan cheese is a finishing touch. If you want to keep things vegan, use nutritional yeast instead. For something saltier, swap in crumbled feta cheese.
• Scallions & chives both add nice onion flavor. You can include parsley and basil too for more options of fresh herbs.
• Vinegar: The dressing calls for white wine vinegar, but you can substitute with red wine vinegar or champagne vinegar. Keep it light.
• Mustard adds flavor to the vinaigrette and helps it emulsify.
• Salt & pepper season the vegetables and the vinaigrette.

How To Make This Chickpea Pasta Salad

Preheat the oven to 400 degrees F. 

1. Stir the zucchini, yellow squash, peppers, tomatoes, chickpeas and garlic with olive oil, salt and pepper in a big bowl.

2. Arrange the veggies, chickpeas and garlic on two sheet pans in a single layer with the tomatoes cut side up. You won’t be able to fit everything onto just one pan.

3. Roast the vegetables until they are browned at the edges and the chickpeas are crispy, about 25-30 minutes. Give them 10 minutes to cool.

4. Cook the pasta while the vegetables are roasting. Follow the package directions, cooking until al dente in salted boiling water. Then rinse in a colander with cold water.

5. Make the vinaigrette. Squeeze the roasted garlic cloves out of their skins into a small bowl and mash them with the vinegar, olive oil, mustard, salt and pepper.

6. Assemble the pasta salad.  Combine the vegetables, chickpeas, scallions, chives, parmesan and pasta. Then pour in the vinaigrette.

Serving

This vegetable pasta salad is best served at room temperature right after you assemble it. That’s because the chickpeas lose their golden crispiness the longer they have been out of the oven. Treat this like a main dish salad or serve it as a side dish.

If you want a protein, you can also stir in chopped grilled or roasted chicken. For a shortcut, you can also use shredded rotisserie chicken.

Leftovers

Store leftovers in an airtight container in the refrigerator up to 3 days. The chickpeas will not be as crispy as they are when they’re freshly roasted. You can also add baby spinach or arugula to really turn this into a salad.

More Chickpea Recipes

Chickpea Spinach Pasta
Sriracha Lime Chickpeas
Roasted Tomato Chickpea Quinoa Salad
Chickpea Greek Salad
Roasted Cauliflower and Chickpeas with Herby Tahini

Did you make this pasta salad? Please leave a comment and rating below. Thanks!

Roasted Vegetable Chickpea Pasta Salad

★★★★★ 5 from 1 reviews

• Author: Paige Adams
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: Serves 6
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Print Recipe

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Description

With zucchini, yellow squash, tomatoes and bell peppers, this roasted veggie chickpea pasta salad goes big on vegetables. It’s tossed in a garlic vinaigrette.

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Ingredients

Scale 1x2x3x

• For pasta salad
• 2 medium zucchini, diced
• 1 medium yellow squash, diced
• 2 red bell peppers, diced
• 1 pint grape tomatoes, halved
• 1–15 ounce can chickpeas, drained and rinsed
• 2 garlic cloves, in their skins
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 8 ounces chickpea pasta (rotini, gemelli or penne)
• 2 scallions, thinly sliced
• 1 tablespoon minced chives
• 1/4 cup shaved parmesan for serving
• For dressing
• 2 tablespoons white wine vinegar
• 3 tablespoons olive oil
• 1 teaspoon whole grain mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

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Instructions

1. Preheat the oven to 400 degrees F.
2. In a large bowl, stir the zucchini, yellow squash, peppers, tomatoes, chickpeas and garlic with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper.
3. Spread the vegetables, chickpeas and garlic on 2 sheet pans in a single layer. Arrange the tomatoes cut side up.
4. Roast the vegetables until they are browned at the edges and the chickpeas are crispy, about 25-30 minutes. Rotate the pans in the oven halfway through roasting. Let the vegetables cool for 10 minutes.
5. While the vegetables are roasting, simmer the pasta in a large pot of salted boiling water until al dente according to package instructions. Drain and rinse with cold water in a colander.
6. For the vinaigrette, squeeze the roasted garlic cloves into a small bowl and mash and whisk them into the vinegar, 3 tablespoons olive oil, mustard, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
7. Combine the roasted veggies and chickpeas in a large bowl with the pasta, scallions, chives and Parmesan. Then stir in the vinaigrette.

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Keywords: chickpea pasta salad, vegetarian pasta salad