Mediterranean Chickpea Pasta Salad

Name: Mediterranean Chickpea Pasta Salad
Cook time: 20 min
Yield: 6 servings
Cuisine: United Kingdom
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

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.

INGRIDIENT

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

DIRECTION

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.

NUTRITION FACT

Per Serving: 299 calories; protein 11.2g; carbohydrates 29.5g; fat 17.7g; sodium 324.6mg.

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