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.
Ingredients
Instructions
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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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.
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Roast in the preheated oven, stirring halfway, until tender and starting to brown, about 20 minutes.
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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.
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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
Serving Size 6
Servings 6
- Amount Per Serving
- Calories 299 kcalkcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 30g10%
- Protein 11g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Salad,Salad,,,
