Mediterranean Chickpea Pasta Salad

This Mediterranean chickpea pasta salad recipe is picnic-friendly, vegan, gluten-free, and easy to customize with any vegetables you have on hand.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 299 Calories

Ingredients

• 2 tablespoons chopped sun-dried tomatoes
• salt and freshly ground black pepper to taste
• 1 pinch red pepper flakes
• 2 tablespoons chopped fresh oregano
• 3 tablespoons sherry vinegar
• 5 tablespoons extra-virgin olive oil, divided
• 3 medium crookneck yellow squash, cubed
• 1 (8 ounce) box chickpea pasta shells (such as Banza®)
• 3 tablespoons chopped Kalamata olives
• 0.25 teaspoon smoked paprika
• 0.25 pound fresh green beans, trimmed and cut into 1-inch pieces

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 2

Combine squash and green beans in a large bowl. Drizzle with 2 tablespoons oil; season with smoked paprika, red pepper flakes, salt, and pepper. Toss to coat. Spread evenly on the prepared baking sheet. Reserve the bowl.

Step 3

Roast in the preheated oven, stirring halfway through cooking time, until tender and beginning to brown, about 20 minutes.

Step 4

Meanwhile, bring a pot of salted water to a boil. Cook pasta, stirring occasionally, until tender yet firm to the bite, about 9 minutes.

Step 5

Drain pasta; transfer to the reserved bowl. Gently fold in roasted vegetables, olives, sun-dried tomatoes, and oregano. Whisk remaining 3 tablespoons oil and vinegar together in a small bowl. Pour over salad and toss gently until combined.