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Roasted vegetable chickpea pasta salad in a bowl.

Roasted Vegetable Chickpea Pasta Salad

  • 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

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.


Ingredients

Scale
  • For pasta salad
  • 2 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 2 red bell peppers, diced
  • 1 pint grape tomatoes, halved
  • 115 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

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.

Nutrition

  • Serving Size:
  • Calories: 338
  • Sugar: 4.2 g
  • Sodium: 614.9 mg
  • Fat: 16.4 g
  • Carbohydrates: 39.6 g
  • Fiber: 8.5 g
  • Protein: 13.6 g
  • Cholesterol: 2.4 mg

Keywords: chickpea pasta salad, vegetarian pasta salad