1 zucchini, diced
1 yellow squash, diced
2 bell peppers, diced
1 pint cherry tomatoes, halved
1–15 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
Preheat the oven to 400 degrees F.
In a large bowl, combine the zucchini, squash, peppers, tomatoes and chickpeas. Toss with olive oil, salt and pepper.
Spread the vegetables in a single layer across 2 sheet pans.
Roast the vegetables until they are browned at the edges and the chickpeas are crispy, about 30 minutes.
While the vegetables are in the oven, cook the pasta according to the package instructions. Drain and rinse with cold water.
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.
Serve warm, at room temperature or chilled from the refrigerator.