Mediterranean Chickpea Pasta Salad

It can be hard to find picnic-friendly recipes that are vegan and gluten free. I made this salad using chickpea pasta for friends who can't eat gluten or dairy. I used produce I had just harvested from my garden, but you can change up the vegetables based on what you have on hand! If you're not avoiding dairy, feta cheese would be a great addition.

• 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
• ¼ teaspoon smoked paprika
• 3 tablespoons sherry vinegar
• 5 tablespoons extra-virgin olive oil, divided
• 3 medium crookneck yellow squash, cubed
• ¼ pound fresh green beans, trimmed and cut into 1-inch pieces
• 1 (8 ounce) box chickpea pasta shells (such as Banza®)
• 3 tablespoons chopped Kalamata olives

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 salad bowl. Drizzle 2 tablespoons olive oil on top; season with smoked paprika, red pepper flakes, salt, and pepper. Toss until evenly coated and spread out on the prepared baking sheet.

Step 3

Roast in the preheated oven, stirring halfway, until tender and starting to brown, about 20 minutes.

Step 4

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

Step 5

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