Mediterranean Chickpea Pasta Salad

Name: Mediterranean Chickpea Pasta Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 3 medium crookneck yellow squash, cubed; 0.25 pound fresh green beans, trimmed and cut into 1-inch pieces; 5 tablespoons extra-virgin olive oil, divided; 0.25 teaspoon smoked paprika; 1 pinch red pepper flakes; salt and freshly ground black pepper to taste; 1 (8 ounce) box chickpea pasta shells (such as Banza®); 3 tablespoons chopped Kalamata olives; 2 tablespoons chopped sun-dried tomatoes; 2 tablespoons chopped fresh oregano; 3 tablespoons sherry vinegar

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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.

Submitted by LauraF

Updated on January 7, 2022

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Servings:

6

Yield:

6 servings

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Ingredients

3 medium crookneck yellow squash, cubed
¼ pound fresh green beans, trimmed and cut into 1-inch pieces
5 tablespoons extra-virgin olive oil, divided
¼ teaspoon smoked paprika
1 pinch red pepper flakes
salt and freshly ground black pepper to taste
1 (8 ounce) box chickpea pasta shells (such as Banza®)
3 tablespoons chopped Kalamata olives
2 tablespoons chopped sun-dried tomatoes
2 tablespoons chopped fresh oregano
3 tablespoons sherry vinegar

Directions

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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.
Roast in the preheated oven, stirring halfway, until tender and starting to brown, about 20 minutes.
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.
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.

Nutrition Facts (per serving)

299	Calories
18g	Fat
30g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 299
% Daily Value *
Total Fat 18g	23%
Saturated Fat 2g	11%
Sodium 325mg	14%
Total Carbohydrate 30g	11%
Dietary Fiber 8g	30%
Total Sugars 4g
Protein 11g	22%
Vitamin C 14mg	16%
Calcium 44mg	3%
Iron 1mg	6%
Potassium 337mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Mediterranean Chickpea Pasta Salad

Ingredients

Directions

Nutrition Facts (per serving)

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